Name: Oven-baked parmesan chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 eggs, beaten lightly; 1 tablespoon plain (all-purpose) flour; 2 cup (140g) stale breadcrumbs; 1/3 cup (25g) coarsely grated parmesan cheese; 2 tablespoon finely chopped parsley; 12 chicken tenderloins (900g); 1/2 cup (125ml) olive oil; 1 cup firmly packed fresh basil leaves; 1/4 cup (60ml) lemon juice; 1 clove garlic, quartered; 3/4 cup (120g) kalamata olives, seeded; 200 gram curly endive; 40 gram baby rocket (arugula) leaves

Ingredients

2 eggs, beaten lightly

1 tablespoon plain (all-purpose) flour

2 cup (140g) stale breadcrumbs

1/3 cup (25g) coarsely grated parmesan cheese

2 tablespoon finely chopped parsley

12 chicken tenderloins (900g)

1/2 cup (125ml) olive oil

1 cup firmly packed fresh basil leaves

1/4 cup (60ml) lemon juice

1 clove garlic, quartered

3/4 cup (120g) kalamata olives, seeded

200 gram curly endive

40 gram baby rocket (arugula) leaves

Method

1.Preheat oven to 220°C/425°F. Oil oven tray.

2.Combine egg and flour in medium bowl. In another medium bow, combine breadcrumbs, cheese and parsley. Coat chicken, one piece at a time, first in egg mixture then in breadcrumb mixture.

3.Place chicken, in single layer, on tray; bake about 15 minutes or until chicken is lightly browned and cooked through.

4.Meanwhile, blend or process basil, oil, juice and garlic until dressing is well combined.

5.Serve chicken with combined olives, endive and rocket; drizzle with basil dressing.

Curly endive, also known as frisée, is a loose-headed green vegetable with curly, ragged edged leaves and a slightly bitter flavour. It is usually used as a salad green, but in Europe it is also eaten as a cooked vegetable and added to soups.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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