Ingredients
- 8 Chicken tenders
- 3 slice Sliced cheese
- 8 leaves Basil
- 1 Salt and pepper
- 1 Grain mustard
- 1 Flour
- 1 Egg
- 2 Potatoes
- 2 tbsp Olive oil
- 1 Coarsely ground black pepper
Instructions
- Peel the skin from potatoes.
- Slice thinly and then cut into narrow strips.
- Put in a bowl and coat all over with olive oil.
- Butterfly each of the tenderloins.
- Thinly spread mustard on the interior sides and sprinkle salt and pepper.
- Place cheese and basil on top.
- Fold them like this picture.
- Coat with flour first and then dip into beaten egg.
- Cover with potato strips.
- Place chicken on a baking tray lined with parchment paper.
- Sprinkle on extra potatoes if you have leftovers.
- Bake in a preheated oven at 200C for 30-35 minutes.
- Plate, serve, and season with coarsely ground black pepper as needed.
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