Baked Crumbed Chicken Strips

I try to avoid deep frying and this recipe on for the baked strips grabbed my interest. Also different ( or to me at least) is the “marinade” used in the original recipe which I adjusted. I have absolutely NO problem using blue cheese in anything and couple that with chili/pepper and I am happy.

Crumbed Chicken Strips with blue cheese dip

Crumbed Chicken Strips with blue cheese dip


1/3 cup blue cheese salad dressing

(the recipe referred to the bottled variety which I am not keen on so I used my own dressing which I previously posted as Blue Cheese Salad Dressing and just made it into a thicker consistency and added to that a generous squirt of red Tabasco Sauce + chili flakes)

blue cheese salad dressing

blue cheese salad dressing

2 to 3 teaspoons of bottled hot pepper sauce (Tabasco)

4 deboned chicken breasts cut into strips

1 cup crumbed corn flakes ( the packeted crumbs works fine)

1 Table spoon chopped parsley

Salt to taste.

Salt the chicken and place in a deep bowl,mix in the blue cheese dressing.


Coat the marinated chicken with the crumb-parsley mix and place in a foil lined (or use Spray&Cook) baking tray in the freezer for 2 hours. As usual I did not have 2 hours to do that so I left it in the fridge(not even the freezer) for 30 minutes.

Bake at 200 C for approximately 30 minutes until cooked through.

Serve with a blue cheese dipping sauce.


Something happens when the blue cheese, hot pepper sauce and chili is combined-a deep rich creamy sauce which my husband says will work well with chicken livers.

And now the Random Photo:

Last weekend in Table Bay with Table Mountain open and clear

Last weekend in Table Bay with Table Mountain open and clear

Eggplant/ Brinjal Bake and New7wonders!

Cape Town (the Mother City) really celebrated its own Mother’s Day with her best dress today. Windless, clear and bright as only Cape Town can be, when she of course wants to!  My family took me for and early breakfast at the Rhodes Memorial, halfway up the slopes of Table Mountain and we decided thereafter to take the cable car all the way up the mountain and spent the rest of the morning on one of the New 7 Wonders of Nature. Visit It just never fades, the beauty of our mountain and city.

View from Rhode's Memorial

imageview from Table Mountain

But what has her mountain got to do with a brinjal bake they ask? Well, Mother’s Day has all to do with it as the new addition to my kitchen is a lovely cream Le Creuset pan, thanks to my family!

I just imagined frying onions in my new pan and that is how I got to make the brinjal bake! See. Easy peasy.


3 eggplants/brinjal

juice of half a lemon

olive oil to drizzle


black pepper

3 onions( I used red)

4 tomatoes

a handful of cherry tomatoes is you have

75 ml or more tomato paste

sprinkle of sugar

500 ml grated mozzarella cheese


basil leaves for garnish

Cut the brinjal lengthways and drizzle with lemon and olive oil. Add salt and pepper to taste and grill for 5 minutes a side in a hot oven.

Fry diced onion and add diced tomato and tomato paste. I always add a hand full of frozen cherry tomatoes that I keep in my freezer to soups,sauces or stews as it adds to the juiciness. Add salt, pepper, thyme/ oregano to taste and a sprinkle of sugar. Simmer the tomato relish until cooked through.


I just had to add the below hazy photo as it has my new pan in it! It seems that the pink cutting board gave a pink glow to everything in the photo and it is the only one I took of my simmering sauce.


Layer grilled brinjal, tomato relish and a few basil leaves in a baking dish and top with mozzarella cheese. Bake in a warm oven for 30 minutes until the cheese is bubbly. Garnish with basil leaves.

Serve as a vegetarian dish with green salad or as a vegetable side.