Baking these strips in your wood fired oven not only ensures a crispy breadcrumb coating but also adds a delicious smoky flavour.
- 1 garlic clove, minced
- 2tbsp olive oil
- 55g parmesan cheese, grated
- 110g dry breadcrumbs
- 1tsp dried basil
- 6 skinless, boneless chicken breasts, cut into strips
- ¼tsp freshly ground black pepper
To start, fire up your wood fired oven to it’s optimum temperature and allow to cool to about 160-180°C. Then, lightly grease a high heat dish.
In a bowl, mix together the olive oil and garlic. Next, mix the breadcrumbs, grated cheese, basil and pepper in a separate bowl. Dip each chicken strip in the oil mixture, then into the breadcrumb mixture.
Next you’ll need to place the chicken strips into your dish and put in your wood fired oven for 20-25 minutes, or until the chicken has cooked through.
Once slightly cooled, serve with a range of dips for your guests to choose from. Our favourite is smoky barbecue!
Please be sure to share your wood fired recipes and we will post them up as a guest recipe on our website! All you have to do is email over your photos and recipes to firstname.lastname@example.org, or just Facebook or Tweet us your photos.
If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo and Vento an Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 if you have any further questions.