Baked Pesto & Parmesan Crusted Chicken Tenderloins
with Roasted Sweet Potato & Salad
- Wheat
- Gluten
- Milk
- Cashew
- Gluten
- Soy
- May contain traces of allergens
Hop into the long weekend with this crowd-pleasing chicken tenderloins, featuring a golden, nutty parmesan and basil pesto crust. Served with sweet potato and a fresh red butter lettuce salad, it's a vibrant, fuss-free feast that’s much better than a chocolate egg.
Ingredients
330 g
Chicken Tenderloins
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Red Butter Lettuce
1
Tomato
1
Cucumber
2
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, in a medium bowl, combine Parmesan cheese, panko breadcrumbs
(see ingredients) and a pinch of salt. Set aside.
• Place chicken tenderloins on a second lined oven tray. Drizzle with olive oil, then
season generously with salt. Turn to coat. Squeeze basil pesto onto the chicken
and sprinkle over panko-Parmesan mixture, gently pressing so it sticks.
• Drizzle chicken with a little more olive oil. Bake until crumb is golden and chicken
is cooked through (when no longer pink inside), 8-10 minutes.
Little cooks: Help sprinkle over the panko-Parmesan!
• Meanwhile, grate carrot (see ingredients). • In a large bowl, combine the honey with a drizzle of vinegar and olive oil. • Add carrot and deluxe salad mix, tossing to combine. Season with salt and pepper to taste.
• Divide pesto-crusted chicken, potato chunks and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
