The crunchy, mustard coating adds flavour and texture that will please the family. Serve with a fresh salad for a complete meal.
Using potato flakes for the coating means these tasty tenders are also gluten-free.
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Ingredients
Method
1.Preheat oven to 180°C. Oil oven tray.
2.Combine mayonnaise and mustard in small bowl. Place potato flakes in medium shallow bowl. Coat chicken, one piece at a time, first in mayonnaise mixture then in potato flakes.
3.Place chicken, in single layer, on tray, bake about 15 minutes or until chicken is lightly browned and cooked through.
4.Combine mesclun and tomato in medium bowl.
5.Serve chicken with salad.
Mesclun is a gourmet salad mixture of assorted young green leaves, including baby spinach, mizuna, curly endive and coral lettuce, substitute baby rocket (arugula) or baby spinach leaves if you can’t find mesclun.
Note
