Pan Fried Chicken Strips

  • Pan Fried Chicken Strips on Seasoned Flat-Bread

Here is a really simple recipe that we can prepare in no time.

Use it as a topping for flat bread, eat it with roast potatoes and salad, or top it with a spoonful of Greek yogurt and pair it with wilted greens.


  • 2 skinless chicken breasts
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground mastic or miske
  • 3 tablespoons olive oil


  1. Slice the chicken into thin strips and place them in a bowl.
  2. Combine all the spices with the chicken and olive oil. Cover the bowl and place it in the fridge for 1 hour or even better, overnight.
  3. When you are ready to eat, heat a heavy based pan and fry the chicken for about 3 to 4 minutes. Because it is cut thinly, the meat will cook quickly; beware of overcooking as it will be it dry and rubbery.
  4. Serve and eat immediately.
4 minutes

Cooking time

30 minutes


2 to 4


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