INGREDIENTS

• •1 cup Hanaa Whole Grain Oats Hanaa Corn Oil as needed

  •¾ cup grated fresh Parmesan cheese

  •1 tsp chopped fresh thyme

  •½ tsp salt

  • ¼ tsp freshly ground black pepper

  •3 Eggs

  •500 grams chicken breast tenders

PREPARATION

1.Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a deep bowl.

2.In a separate bowl, whisk the eggs properly. Set aside.

3.On a baking tray. Place parchment paper. Set aside.

4.Slice each chicken breast into the shape you would like your tenders to look, cut widthwise or length-wise.

5.Follow these steps for each chicken tender: Dip into egg mixture, followed by oat crust mixture making sure it is fully coated then place tenders on baking tray 1 cm apart.

6.Once done with all, place baking tray in freezer for at least an hour in order for coating to set on tenders.

7.Once set, you can keep them in a ziplock and take out as many as you wish for baking or frying.

8.If frying, pour enough Hanaa frying oil into a deep pot in order to cover tenders as they cook.

9.If baking, preheat oven to 200 C. Place tenders on a baking tray previously lined with parchment sheet. Rub each tender with Hanaa Corn Oil. Bake for 25 minutes, flipping them to the other side, half way through.

10.Garnish and serve hot