Chicken with Sweet Chilli Yoghurt

1C stale breadcrumbs
1/3C instant polenta
¼C chopped parsley
1t garlic salt
2T grated parmesan cheese
750g chicken strips (e.g. tenderloins)
2/3C natural yoghurt
Cooking spray

sauce
½C natural yoghurt
2T sweet chilli sauce
1 garlic
1T fresh coriander



Preheat oven 200, line baking trays.  Combine breadcrumbs, polenta, parsley, garlic salt, parmesan in bowl.  Place yoghurt in separate bowl.  Dip chicken pieces in yoghurt then crumbs, place on tray.  Spray with oil, bake 15 mins or until golden and cooked through.  Combine remaining ingredients to make dipping sauce.