Rosemary & Parmesan Chicken Strips with a Lemon Dipping Sauce – Jane-Anne Hobbs

Jane-Anne Hobbs's Rosemary & Parmesan Chicken Strips with a Lemon Dipping Sauce 12 skinless, deboned free-range chicken breasts For the marinade: ¾ cup (180 ml) plain natural yoghurt the juice of a lemon a pinch of white pepper For the crust: 3 large day-old bread rolls, or enough to make 2½ cups (625