Sun Dried Tomato and Parmesan Crumbed Chicken Strips

Ingredients

• ½ cup sundried tomatoes, roughly chopped
• ¼ cup chopped fresh herbs (parsley, chives, basil)
• ¾ cup fresh breadcrumbs
• 75g Perfect Italiano Parmesan, grated
• 400g chicken tenderloins
• 2 tbsp olive oil or olive oil spray
• lemon wedges to serve 

Method

1. Blend sundried tomatoes and herbs in a food processor until finely chopped. Add breadcrumbs and parmesan and pulse until just combined.
2. Thread a skewer through each chicken tenderloin and press the breadcrumb mixture over both sides of each skewer. Place on a baking tray lined with baking paper.
3. Drizzle with the olive oil or spray with olive oil spray.
4. Bake at 200°C  for 15 to 20 minutes or until cooked through.
5. Serve with lemon wedges as an antipasti dish.