I came across a bundle of old delicious. magazines at a recent swap meet and snapped them up before anyone else could see them! I scored lots of lovely recipes to try and this was one I thought the kids would like. They liked the chicken well enough but weren’t overly keen on the dipping sauce – they ended up going with good old tomato sauce instead. Hubby and I enjoyed the dipping sauce and the dippers.

Chicken Dippers
From delicious. , October 2003

4 cups corn flakes
2 tablespoons plain flour
2 eggwhites, lightly beaten
500g skinless chicken breast fillet, cut into 3cm cutes
Olive oil spray

Yoghurt dipping sauce
1 ½ cups low-fat yoghurt
½ carrot, grated
1 Lebanese cucumber, grated
2 garlic cloves, crushed
1 tablespoon lemon juice (left it out)

Preheat the oven to 180˚C.
Place the corn flakes in a good processor and process until crumbs form. Place corn flake crumbs, flour and eggwhites in separate shallow dishes. Dip each chicken piece in flour to lightly coat, then dip in eggwhite and finally in the cornflake crumbs. Place chicken on a baking tray and spray lightly with oil. Bake in oven for 10 minutes, then turn chicken over and return to oven for 10 minutes or until golden brown.
Meanwhile, to make the yoghurt dipping sauce, place all the ingredients in a bowl, season with salt and pepper and stir to combine. Serve chicken dippers with the dipping sauce and a green salad.