- 500 gms pack of raw chicken tenderloins
- 3 cups cornflakes crushed
- 2 tsp smoked hot paprika
- 2 tsp mixed herbs
- 1 tsp salt Mix in with cornflake crumbs
- 1-2 eggs whisked
- 100 gms No Fat Yoghurt
- 35 gms English Mustard
- 3 tsp Honey
- 1 Clove Garlic Small
Mix crumbs & herbs together & whisk the eggs.
Dip each tenderloin in the egg then in the crumb, place on a lined baking tray, spray with a 3 second spray of oil spray
cook 20-30 mins at 180c or until golden brown & cooked through.
OR in an airfryer for 8-10 mins on 195c
Mix together and spoon into 4 individual pots
5 WW SP for the chicken & sauce.