ZUCCHINI CRUSTED CHICKEN BREAST WITH GARLIC DIP – PHASE 2

INGREDIENTS

500 gm chicken breast- slice thin (keep aside)

Zucchini Crust:
2 zucchini – grate and squeeze all water out
Salt to taste
Pepper to taste
2 tablespoons Fajita – spice mix (you can substitute this spice with any spices of your liking)
1 egg

For Garlic Dip:
2 spoons of cottage cheese
5 cloves of garlic – finely grated (you can make this as garlicky as you like)
Salt to taste
Pepper to taste
Cumin powder to taste

DIRECTIONS

For the zucchini crust, mix all of the ingredients together in a bowl.
Place  the chicken close together on a tray – this helps the chicken stay tender and moist during the cooking process.
Top the chicken with the zucchini mix.
Cook in the oven at 150 degrees for 10 minutes and then a further 5 minutes to crisp the top.
For the garlic dip, mix all of the ingredients together and put aside to chill.