Chicken Parmi Tenders & Bacon Wedges

• Meanwhile, in a small saucepan, heat a drizzle of 
olive oil over medium heat.
• Add passata, the brown sugar and butter and 
stir to combine. Reduce heat to low and simmer, 
stirring occasionally, until thickened, 
3-4 minutes. Remove heat and set aside. Season 
to taste with salt and pepper.

• In a shallow bowl, combine Aussie spice blend
and a generous pinch of pepper. 
• In a second shallow bowl, whisk the egg. 
• In a third shallow bowl, place panko 
breadcrumbs.
• Dip chicken tenderloins into the Aussie spice
mixture, followed by the egg and finally into the 
breadcrumbs. Transfer to a plate. 

Little cooks: Help crumb the chicken! Use one 
hand for the wet ingredients and the other for the 
dry ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards. 

• Heat a large frying pan over medium-high heat 
with enough olive oil to coat the base of the pan.
• When oil is hot, cook chicken until cooked 
through (when no longer pink inside), 
2 minutes each side. 
• Transfer to a paper towel-lined plate. Once fries 
are done, place chicken into the air fryer basket. 
Top each piece with the tomato sauce, tear over 
parsley and sprinkle over Parmesan cheese. 
Cook, until cheese has melted, 5 minutes.

TIP: No air fryer? Bake chicken on a second lined 
oven tray with sauce and cheese, 8-12 minutes.

• While chicken is baking, thinly slice apple.
• In a large bowl, combine a drizzle of olive oil and 
vinegar. Add apple and baby spinach leaves. 
Toss to coat and season to taste.

Little cooks: Take the lead by tossing the salad!