Cook time: 15 mins | Prep time: 10 mins | Makes: 6

Ingredients.

  • 6 chicken tenderloins

  • 150g semi-sundried tomatoes with oil

  • 280g fresh ricotta (can be low-fat ricotta)

Garnish:

  • oregano leaves


Method.

1. Preheat oven to 180°C fan forced (350°F) and use parchment paper to line a flat baking tray.

2. Lay tenderloins in a line and squash 3 to 4 sun-dried tomatoes on top of each chicken tenderloin. Followed by evenly dolloping 3 to 4 teaspoons of ricotta onto the sun-dried tomatoes.

3. Pour the leftover herbed oil from the semi-sundried tomatoes over the chicken tenderloins and season.

4. Bake for 15-20 minutes depending on the size of your tenderloins. Top with oregano leaves. Serve with a salad.

Enjoy! Amanda x

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