Ingredients
Serves 4Parmesan Couscous Crusted Chicken Tenderloins
½ cup (100g) couscous
½ cup (125ml) boiling water
½ cup (40g) grated parmesan
12 (about 800g) chicken tenderloins, cut into strips
Vegie Hash Browns
1 egg, beaten
1 medium potato, peeled and coarsely grated
1 medium onion, grated
2 cups leftover vegies (best roasted but any way is good)
Salt and pepper
Olive oil for frying
.
Method
Parmesan Couscous Crusted Chicken Tenderloins
Preheat oven to 220°C. Line an oven tray with baking paper.
Place the couscous in a medium heatproof bowl. Pour over boiling water, then cover and set aside for 5 minutes. Use a fork to fluff the grains to separate. Set aside to cool slightly.
Add the parmesan to the couscous and toss to combine. Season with salt and pepper and place on a plate. Roll the chicken in the couscous mixture and gently press to coat. Place on the lined tray. Bake in preheated oven, turning occasionally, for 10 minutes or until golden brown and cooked through.
Parmesan Couscous Crusted Chicken Tenderloins recipe supplied courtesy of Notebook Magazine October 2008 edition www.notebookmagazine.com
Vegie Hash Browns
Coarsely grate the potato and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place in a large bowl. Add the remaining vegies, the egg, salt (you will need a reasonable amount) and freshly ground black pepper. Mix the ingredients well.
Heat a good splash of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the vegie mixture to the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side.
Serve with Parmesan Chicken strips or with bacon and eggs as a breakfast dish.