OVEN BAKED CHICKEN TENDERS

INGREDIENTS

  • 600g Chicken Tenders

  • 1 egg, beaten

  • 1 1/2 cups breadcrumbs *see notes

  • 3 cloves garlic, peeled

  • 1 teaspoon fresh or dried herb blend (I use fresh thyme, oregano, basil, parsley)

  • 1/2 teaspoon Gilmore Valley Herb & Garlic Salt

  • 2 Tablespoons Rusty Bus EVOO

DIRECTIONS

  1. Preheat oven to 200 degrees celcius and line a baking tray with aluminium foil.

  2. In a mini food chopper, place breadcrumbs, garlic, herbs and salt and blend together then add to a large zip top freezer bag.

  3. Place egg in a shallow dish.

  4. Dip 2 chicken strips into egg, then place into breadcrumb mixture and shake to coat. Place coated chicken pieces onto prepared baking tray. Repeat with remaining chicken.

  5. Drizzle chicken strips with EVOO on both sides.

  6. Bake tenders for 10 mins, then turn. Drizzle a little more EVOO if needed. Return to oven for another 10 mins.

  7. Ensure chicken has cooked through or return to oven for a few more minutes.

NOTES

*I use 3-4 slices of bread and grate it up in a mini food chopper.