Cauliflower Crumbed Chicken
Serves: 6 (makes 12 tenderloins)
Prep time: 15 minutes
Cook time: 20-25 minutes
1 serves per portion
Recipe courtesy of Fiona McKenzie, Brisbane City Nights Branch
Ingredients:
- ¼ cauliflower head, trimmed, finely grated
- 10 sage leaves, finely chopped
- 10 mint leaves, finely chopped
- 60g Dutch, edam or gouda cheese, grated
- 1 egg, lightly beaten
- 12 skinless chicken tenderloins
- 2 cups garden salad
Method:
- PREHEAT the oven to 180°C. Line tray with baking paper.
- COMBINE the cauliflower, sage, mint and cheese in a medium sized bowl, it should resemble a fine crumb.
- POUR the beaten egg into a shallow dish, coat each tenderloin in egg before coating with the cauliflower and herb crumb.
- PLACE each piece of crumbed chicken on the baking tray and bake for 10 minutes, turning and return to oven for further 10-15 minutes. Test a piece in the thickest part of the chicken, when cooked the flesh is white and juice is clear.
- SERVE with garden salad.
What's Great About It:
The cauliflower and herb crumb is tasty, light and full of flavour. Swapping breadcrumbs for a cauliflower crumb is also a great way to get added veggies into your day! Serve with brown rice and a garden salad for a delicious summer meal.
