Chicken boscaiola tenderloins.
Cook time: 20 mins | Prep time: 10 mins | Serves: 4
Ingredients.
4 chicken tenderloins
2 rashers streaky bacon, cut into 5cm strips
70g button mushrooms, sliced thinly
100g (8 balls) cherry bocconcini
salt and pepper to taste
Garnish
basil leaves
olive oil
Method.
1. Preheat a 180°C fan forced (350°F) oven. Line a baking tray with parchment paper.
2. Evenly lay chicken tenderloins onto the baking tray. Add sliced mushrooms on top of the chicken. Evenly spread sliced bacon on top of the mushrooms. Press down lightly. Tear one side of the bocconcini ball so it lays flat on top of the sliced bacon. Press down lightly so they sit on top.
3. Drizzle olive oil on top with salt and pepper. Place in the oven for 20 minutes.
4. Garnish with basil leaves, olive oil and serve with a side salad or potato mash.
