Top with roasted vegetables and chicken. Step 1 Mix tenderloins with 2 tablespoons Portuguese seasoning. Step 3 Spray a heavy-based pan with oil and cook chicken over high heat until cooked. 400g chickentenderloins. 3 tablespoons Portuguese chicken seasoning
Place chickentenderloins in a separate ovenproof dish and place in oven. Cook for 20-25 minutes, turning tenderloins once, until golden brown. Step 3 Serve chicken with roasted vegetable salad mixed with kale, and avo dip on the side. 350g Waitoa free-range chickentenderloins, Ancient Grains
The chickentenderloins are coated in rice or corn flour dipped in beaten egg then crumbed in panko and glutenfree crumbs for Finn and of course 2-3 tablespoons of sesame seeds
Cut the chicken into strips and add this to half of the marinade. To serve, skewer the chicken onto bamboo skewers and BBQ or fry until golden and cooked through
Simmer chicken gently in chicken stock. Step 2 Cut chicken into bite-sized pieces. Step 4 To assemble, make a mashed potato mountain, spoon chicken into the middle and pour the yellow sauce over the top, put veges around the 'volcano'. 400g chicken (schnitzel or tenderloins are great). 1 1/2 cups chicken stock
The small sample I’ve just eaten is so packed with flavour, I won’t need to add any additional seasoning to the tenderloins apart from the usual Salt and Pepper
Place the chicken on the salads, scatter over the remaining cranberries and almonds. Cut each tenderloin into 3 pieces and set aside. Lightly season the chicken with salt and pepper and fry until golden brown, approximately 2 minutes on each side. 8 chickentenderloins
