Parmesan, chicken and PERi-PERi sauce. Let's go!


  • 350g chicken tenderloins
  • 100g plain flour (seasoned with salt and pepper)
  • 1 bottle Medium PERi-PERi sauce (Go for Hot, if you’re feeling brave)
  • 1 slice of ham to each chicken tenderloin
  • Small handful of shaved parmesan
  • 120g potato crisps (flavour plain/salted), crushed
  • Spray cooking oil

Cooking Instructions

1 Preheat oven to 220℃
2 Place the seasoned flour, the PERi-PERi sauce and the crushed crisps into separate bowls
3 Place a slice of ham on a chopping board, place a pinch of shaved parmesan in the middle of the ham, sit a chicken tenderloin on top then roll it into a wrap
4 Coat the chicken wraps in the flour, then shake off the excess. Next coat the chicken in PERi-PERi sauce and finally coat with the crisps, really press on the crisps to get extra crunch
5 Spray a baking sheet with the oil and spread the chicken pieces out in a single layer, then spray with oil again
6 Bake for 12-15 minutes turning once, checking that the chicken is no longer pink in the centre at the end of the cooking time
7 Remove from oven and serve with some extra PERi-PERi sauce for dipping

Thank You!

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