Southeast Asian Crumbed Chicken & Sesame Wedges

• Meanwhile, thinly slice pear into batons. • In a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and soy sauce. Set aside.

• In a shallow bowl, combine Southeast Asian spice blend, the plain flour, and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When the oil is hot, cook crumbed chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Set aside on a plate lined with a paper towel.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a medium bowl, combine pear and slaw mix. • Add Japanese dressing just before serving and toss to coat. Season to taste.