Chicken fingers – rolled in yoghurt and parmesan & sesame breadcrumbs on Minted Peas


2 breast of chicken

250g natural Yoghurt

½ cup bread crumbs

2 tbsp sesame seeds

2 lemon

2 tbsp honey

Minted Peas

100g butter

1 onion, finely diced

8 garlic, cloves, crushed

600g fresh (or frozen peas)

1 cup water

¼ cup mint leaves, roughly torn

1 teaspoon salt

1 teaspoon freshly ground black pepper



Melt butter in a saucepan over medium heat. Add onion & garlic.

Sweat for about 10 min (until onion soft & translucent). Add the peas to the pan & pour on the water. Bring to the boil, lower the heat & simmer for 5-8 minutes. Stir in mint. Season with salt & pepper.

Crush the minted peas with a fork or blitz to make a coarse puree.