Crispy chicken is bound to be a fave with little ones.
Essential Baby member, Mum of two, food editor and stylist Melinda Henry whips up a family friendly meal.
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
1 teaspoon mustard powder
2 eggs, lightly beaten
1kg chicken tenderloins
1 cup couscous (or polenta for gluten-free diets)
3/4 cup boiling chicken stock (or ½ cup for gluten-free)
¼ cup ground parmesan cheese (optional)
1 tablespoon Basil leaves, chopped
olive oil spray
Method
- Pre-heat oven to 200ºC. Mix mustard and egg together.
- Place couscous or polenta and stock in a bowl. Stir to combine then mix through parmesan and basil leaves.
- Dip tenderloins in egg then place in cousous mixture and spread with fingers to coat. Place onto a baking tray lined with baking paper. Spray with oil and cook for 10 minutes, turn and cook a further 10 minutes.
- Serve with salad, sweet chilli sauce and sour cream if desired.
Serves 4
Note: For gluten-free diets, please check that your brand of sweet chilli sauce and chicken stock does not contain gluten.
If you can't buy tenderloins, you can use chicken breast fillets and cut them into strips.
For more info on Melinda's meal planning service head to Meals by Mel .
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