Yutaka Japanese Breadcrumbs Panko Semmelbrösel Imp
Yutaka
Swap: Yutaka Japanese Breadcrumbs Panko Semmelbrösel Imp
Label check: Excellent (88)
Protein: 15g per 100g
Sainsbury's, Tesco
Garlic Parmesan chicken tenders
30 min
Serves 4
3 plants
*estimate per serving
Crunchy tenders tossed in garlic butter and Parmesan. Very hard to stop eating.
See all the swaps free - make your free accountProducts we've checked
60g panko breadcrumbs
40g Parmigiano Reggiano, finely grated
a few sprays olive oil spray
30g butter
150g Greek yoghurt
Other ingredients
500g chicken breast mini fillets
1 egg
1/2 tsp garlic granules
2 cloves garlic, crushed
small bunch fresh parsley, chopped
1 tbsp fresh chives, chopped
1/2 lemon
1 pinch sea salt
What to do
- 1
Heat the oven to 220C (200C fan).
- 2
Mix the panko, half the Parmesan and the garlic granules.
- 3
Dip each fillet in egg, then press into the crumb.
- 4
Put on a lined tray. Spray with oil. Bake 15 to 18 minutes.
- 5
Melt the butter with the crushed garlic for 1 minute.
- 6
Toss the hot tenders in the garlic butter, the rest of the Parmesan and parsley.
- 7
Mix the yoghurt, chives, lemon and salt for a dip.
Tip: Toss the tenders while they are hot so the Parmesan melts and sticks.
Good to know: Cook chicken until there is no pink inside.