Tandoori chicken crackers with mango chutney
3 tbsp tandoori paste (available from supermarkets) 3 tbsp low fat yoghurt 3 lean, skinless chicken breasts 24 plain rice crackers ¼ cup mango chutney Sprigs of fresh coriander, to garnish 1. Heat
- Heat oven to 190 deg C. Line an oven pan with baking paper. Place the tandoori paste and yoghurt in a small bowl and stir to combine.
- Smear the tandoori yoghurt mixture evenly over both sides of the chicken breasts. Bake for 18 minutes or until the chicken tests cooked. Remove to cool and refrigerate until needed.
- Thinly slice the chicken breasts. Spread the rice crackers out on a serving tray.
- Arrange two slices of chicken on each rice cracker. Top with half a teaspoonful of mango chutney and garnish with a sprig of coriander.