CAULIFLOWER & HERB CRUMB CHICKEN TENDERLOINS
What’s great about it:
Turn a standard chicken dish into something amazing! This recipe calls for a cauliflower and herb crumb which is tasty, light and full of flavour. Plus swapping breadcrumbs for a cauliflower crumb is great way to get added veggies into your day!
Serves 6 | Prep time 15 minutes | Cook time 20-25 minutes
1/4 cauliflower head, trimmed, finely grated
10 sage leaves, finely chopped
10 mint leaves, finely chopped
60 g Dutch Edam or Gouda cheese, grated
1 egg, lightly beaten
12 chicken tenderloins, no skin (2 per person)
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 brown rice and a garden salad.
Recipe courtesy of: Country Kitchens Team
Filed under: cauliflower, herb, chicken, crumb