250g butter
1 tablespoon crushed garlic
500g chicken tenderloins or 2 breast fillets cut into strips
Coating:
1/2 packet Jatz biscuits
125g parmesan cheese
1/2 bunch parsley
125g pecans
1 tablespoons dried tarragon
Method: In a food processor combine all coating ingredients and process for 30-60 secs until crushed well. Melt butter and gently fry garlic. Coat chicken in butter and then toss through coating mixture, pressing crumbs firmly onto chicken pieces. Place on a lined oven tray and bake for 20-25 mins at 180C or until chicken is cooked. Chicken will become dry if over-cooked.
Hints: Serve warm with chilli sauce. These are excellent with pre-dinner drinks.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.35
