INGREADIENT

• 750 g chicken tenderloins
• 1/3 cup plain flour
• 2 tsp salt and pepper
• 3/4 cup panko dried breadcrumbs
• 1 1/4 cups parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian dried herbs
• 3/4 cup olive oil
• 1 tbs garlic
• 3 zucchinis

Direction

1. Preheat the oven to 200˚C. Line two baking trays with baking paper.
2. Add the flour plus salt and pepper to a shallow bowl. Now get a second bowl and add 1/3 cup of the olive oil plus a tablespoon of minced garlic. In a third bowl mix together the breadcrumbs, 1/4 cup of the grated parmesan, garlic powder and Italian herbs.
3. Line your bowls up on the bench and dredge each chicken tenderloin in the flour followed by the oil, then finally roll and coat it in the breadcrumbs. Place onto one of your baking trays. Repeat the process until you have all your tenderloins coated. Place about six on each tray, leaving room for the zucchinis later.
4. Put the chicken in the oven for 10 minutes.
5. After 10 minutes, remove the chicken from the oven and place on the bench while you prepare to add the zucchinis to the trays.
6. Cut each zucchini in half then lengthways into quarters. Roll them in the extra olive oil (there should be about 2 tbs left over) and arrange them on the trays around the chicken. Sprinkle with extra parmesan and put both trays back into the oven for a further 10 - 15 minutes (or until the chicken is cooked through.)
7. Remove from the oven and serve.