• 400 g skinless chicken breasts, cut into chunks
  • 2 cups low-fat natural or Greek yoghurt
  • 1 cup breadcrumbs
  • 1 tsp smoked paprika, optional
  • 2 tbs canola oil


  1. Put the yoghurt and breadcrumbs into separate bowls. Mix the paprika into the breadcrumbs if using.
  2. Dip the chicken pieces into the yoghurt and then press down into the breadcrumbs to coat all sides.
  3. Heat half the oil in a large frying pan. Cook half the chicken pieces over a medium heat until outside is brown and crunchy, then flip chicken pieces and cook the other side.
  4. They will need about 5 minutes on each side. Repeat with the rest of the oil and chicken.
  5. Make sure to check that the chicken is cooked through before serving.

Variation: Use a beaten egg or milk instead of yoghurt.
  • recipe step image
Serving Suggestion: Serve with homemade wedges, salad and sauce

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

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Nutrition Information

per serving per 100g
Energy 1005 kJ 769 kJ
Protein 26.8 g 20.5 g
Fat, total 8.7 g 6.7 g
— saturated 1.8 g 1.3 g
Carbohydrate 12.8 g 9.8 g
— sugars 3.3 g 2.5 g
Sodium 174 mg 133 mg
Fibre 0.7 g 0.5 g

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