Baked ricotta and semi-sundried tomato tenderloins.
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.
