Fonterra Food Services
Sundried Tomato and Parmesan Crumbed Chicken Strips
200g sundried tomatoes, roughly chopped
50g chopped fresh herbs (parsley, chives, basil, mint)
200g fresh breadcrumbs
25g Perfect Italiano Shredded Parmesan
4 skinless chicken breast fillets, cut into thick strips
100g rocket leaves
1 tblsp olive oil
1 tblsp red wine vinegar
salt and freshly ground pepper, to taste
100g Perfect Italiano Shaved Parmesan
Perfect Italiano ParmesanPerfect Italiano Parmesan
Blend sundried tomatoes and herbs in a food processor until finely chopped. Add breadcrumbs and Perfect Italiano Shredded Parmesan and pulse until just combined.
Press breadcrumbs mixture over chicken strips and place on a baking paper-lined tray. Bake at 200°C for 15 minutes. Turn and bake a further 5 minutes or until cooked through.
Combine oil, vinegar and seasonings and toss through rocket. Sprinkle salad with Perfect Italiano Shaved Parmesan and serve with chicken.
Tip :
Try using chicken tenderloins, they can be crumbed and refrigerated up to 8 hours before cooking.

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