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 from 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 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!