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

June 30th, 2014|Categories: Recipes|Tags: , , Jane Anne Hobbs, , |
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about

fav-57 As a young aspiring chef, Michael laid a solid foundation for his career at the Cordon Bleu Cooking School in London. Over the next 30 years he had a series of high profile hospitality management posts, was the Public Relations Manager for Boschendal and ran three successful restaurants in the Cape, one of which, Parks, featured in the national top 10 restaurants.

Michael is a family man, author and broadcaster.
A lifetime devoted to the promotion and appreciation of the South African wine and food industry has earned him many accolades, including the Lannice Snyman Lifetime Achievement Award at the 2013 Eat Out Awards.

Michael continues to be prolific, informative and entertaining on his wine and food website, michaelolivier.co.za

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