Those who know me know about my passion for snack food, just those yummy nibbles to have with your glass of wine or a beer and in this case, out in the sun. This recipe was originally posted on the ‘old renaissance man blog http://johndierckx.terapad.com
For 3-4 people.
Cut 3 chicken breeast fillets into strips (around 600 grams).
Put in the blender:
- 5 cloves of garlic
- 1 Bay Leave
- some Thyme
- Some crushed red pepper (around a tea spoon)
- Half a glass of white wine (dry to medium)
- Some Olive Oil
- Sea Salt
- Black or 4 Season Pepper
Blend all together to make a smooth mixture and flick chicken in this marinade. Let rest for at least an hour.
The Crumbled Crust
Mix bread crumbs with a good amount of fresh parsley and chives.
Roll chicken straight from the marinade through the crumbs and herbs mixture and place on a plate (with baking paper)
Preheat oven to 220 degrees Celcius
Cook fingers until tender, turn around half way (around 6-8 minutes per side).
Serve with garlic mayonaisse or aioli.