Baked Chicken Tenders and Potato Recipe

Name: Baked Chicken Tenders and Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Chicken tenders; 3 slice Sliced cheese; 8 leaves Basil; 1 Salt and pepper; 1 Grain mustard; 1 Flour; 1 Egg; 2 Potatoes; 2 tbsp Olive oil; 1 Coarsely ground black pepper

Servings: persons

1
Peel the skin from potatoes.
2
Slice thinly and then cut into narrow strips.
3
Put in a bowl and coat all over with olive oil.
4
Butterfly each of the tenderloins.
5
Thinly spread mustard on the interior sides and sprinkle salt and pepper.
6
Place cheese and basil on top.
7
Fold them like this picture.
8
Coat with flour first and then dip into beaten egg.
9
Cover with potato strips.
10
Place chicken on a baking tray lined with parchment paper.
11
Sprinkle on extra potatoes if you have leftovers.
12
Bake in a preheated oven at 200C for 30-35 minutes.
13
Plate, serve, and season with coarsely ground black pepper as needed.

728

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 Chicken tenders, 3 slice Sliced cheese, 8 leaves Basil, 1 Salt and pepper, and more.

Yes, Baked Chicken Tenders and Potato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken Tenders and Potato

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