|per 100 g||Total Recipe|
|Gross weight||100 g||1202 g|
|Energy||552 kJ / 132 kcal||6629 kJ / 1585 kcal|
|Sat. fat||3 g||36 g|
|Unsat. fat||4 g||41 g|
|Fibre||1 g||10 g|
|Salt||296 mg||3549 mg|
280 gChicken - Breast fillet
100 gCheddar - medium
30 gBread crumbs
6 mlOlive oil extra-virgin
400 gSpicy Salsa
377 gTzatziki, Cacık
10 gCajun rub
1.2 kgTotal recipe weight
If you have no stock of Cajun rub, prepare this first. Also make the Tzatziki and place it in the fridge.
Cut the chicken breast into long strips of between 0.5 to 1 cm thick. Drizzle some oil over them and mix well so the chicken is evenly covered.
Put the bread crumbs and the Cajun rub into the Marinating container and mix well with your hands.
Add the chicken to the container, close it off and shake well.
Open the container and check if the chicken is evenly breaded. If it isn't mix it further by hand, you can add a bit more oil or bread crumbs if necessary.
Place the chicken in the fridge and allow to rest for at least 30 minutes.
Now grate your cheese and prepare the salsa.
Preheat your oven (for convection - Oven temperature 210°C / 410°F; for a standard oven - Oven temperature 220°C / 428°F).
you can now lay the table and present the cheese, salsa and Tzatziki in nice bowls if you like.
Place the baking paper on the oven tray and distribute your chicken strips evenly over the surface.
Place the oven tray in the oven and your Cajun chicken should be ready between 10-15 minutes depending on the oven and thickness of the Cajun strips.
Serve immediately and make little wraps at the table with the salsa, chicken, Tzatziki and cheese as you prefer.
Some iceberg lettuce and some tabasco are nice supplements.
Fresh herbs like basil or koreander wil go nicely with this dish