- 8 organic chicken tenderloins
- 100g packet gluten free potato crisps
- 1 organic egg white
- 1/3 cup Gluten free sweet chilli sauce
- Organic Coconut Oil
Preheat oven to 1800C.
Cut tenderloins in half diagonally. Place small amount of oil in frypan and lightly cook tenderloins until just cooked. Do not overcook or they can become dry.
Crush chips coarsely. Place in shallow plate. Whisk egg white in another shallow plate.
Dip the chicken in the egg white and then coat in the crushed chips. Place coated chicken on a oven tray covered with baking paper. Place tray in oven for 3-5 minutes to set the chips on the chicken.
Wrap in foil for school lunchbox and put sweet chilli sauce in separate container for dipping.
Add vegetable sticks to lunchbox to complement chicken.