Let me admit: I struggle to make my chicken breast moist. Be it through frying or baking, somedays it comes out nice and juicy, other days it comes out dry. And when I say dry I mean as dry as kuni :DD. It is something I am yet to master, but in the cooking world, one never knows everything and each day is a chance to learn, yes? I still however almost always have chicken breast in my freezer, just in case I need to whip up something in a short amount of time. To go around the problem of dry chicken breast, I always make chicken strips with some kind of sauce. Chicken strips take such a short time to cook and having them drenched in a sauce gives them much needed juiciness. Cooking my chicken breast this way has never failed me.
Today I give you my third chicken strips recipe; this time drenched in a rich cheesy lemon rosemary sauce. So so easy you can cook it with your hands tied and eyes shut! Lets do this!
PREP TIME: 10 MINUTES COOK TIME:20 MINUTES SERVES:2
200g of chicken breast
1/2 a cup of finely chopped red onion
1/2 a tablespoon of tomato paste
5 cloves of garlic, minced
2 tablespoons of fresh lemon juice
1 teaspoon of lemon zest
1 tablespoon of fresh rosemary (or 1/2 a tablespoon of dried rosemary)
1/2 a teaspoon of turmeric
1/2 a teaspoon of turmeric
1/4 teaspoon of Kez O. chilli paste
1 cup of parmesan cheese
1 tablespoon of coriander powder
Salt to taste
Vegetable oil for cooking
In a pan add your red onion, finely chopped rosemary, chili paste, garlic and let this simmer until it becomes fragrant. This will take about a minute or two. You rosemary has to be finely chopped so that it does not overwhelm the other flavors.
Add your spices together with the tomato paste along with 1/2 a cup of hot water and let this simmer down for about 5-8 minutes. The water allows the spices to mix well and also provides a medium for them to meld and will make a base for a beautiful thick mchuzi. It is important for the spices to cook down so do not rush or skip this step.
After that, add your chicken strips followed by the lemon zest and the freshly squeezed lemon juice. Let this cook for about 8 minutes on medium high heat. The time taken may vary according to the thickness of your chicken strips. But in general, it takes a short time to cook.
Add the parmesan cheese and let it melt in. You can use cheddar cheese instead or you can use both cheddar and parmesan for extra cheesiness. Once done, add your finely chopped coriander and mix it in.
Now its time to EAT!!!!!
Oh Lord! This was so so sooooo good! And I am not just saying that for the sake of saying. It is one of those chicken recipes that you can cook in a short time but still deliver on flavor. You can have this with any starch, if not every starch! And that’s a huge win! From ugali, to rice, to chapati, it will still be as bomb. You can also have your lemon rosemary strips as part of your sandwich or stuffed in some pita bread. So good!
You can taste the rosemary and the mild tartness of the lemon with each bite. The chili is mild, but you can definitely vary the chili if you prefer your chicken a lot more hotter.
You can also check out my other chicken strips recipe: one in a rich turmeric and coconut cream and the other one in a juicy orange ginger sauce. Double Yum!!! You can also try them and tell me which one you like best :))
Get your downloadable recipe here :))