Oven-baked parmesan chicken

Crispy and crunchy oven-baked parmesan chicken with a curly endive and olive salad.

  • 30 mins cooking
  • Serves 4
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Oven-baked parmesan chicken
  • 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


Oven-baked parmesan chicken
  • 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.

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