- 1kg chicken tenderloins
- ¾ cup natural yoghurt
- 2 cups cornflakes crushed
- 1 cup grated Parmesan cheese
Preheat the oven to 180°C.
Line a baking tray with baking paper.
In a shallow bowl, combine the cornflakes and Parmesan.
Place yoghurt in a second shallow bowl.
Coat the chicken with the yoghurt and then roll in the cornflake mixture.
Place on the baking tray.
Bake for 15 minutes, or until the chicken is cooked through and the crumbing golden and crunchy.
Serve this with potato salad and sweet corn on the cob or mashed potato, peas and roasted cherry tomatoes.