190g box Arnott’s Shapes Originals pizza-flavoured
½ cup grated parmesan
½ cup bottled creamy Caesar salad dressing
2 tablespoons olive oil
600g chicken tenderloins
475g tub roasted garlic potato mash
2 large tomatoes (400g), cut into 1cm pieces
½ small red onion, finely chopped
1/3 cup chopped fresh parsley
2 tablespoons bottled balsamic salad dressing
Place biscuits in a large, snap-lock bag. Seal. Using a rolling, crush into fine crumbs. Transfer to a shallow dish with parmesan. Mix well.
Whisk dressing with 2 tablespoons cold water in a separate, shallow dish.
Heat oil in a large, non-stick roasting pan in a hot oven (200C) for 10 minutes.
Meanwhile, one at a time, dip chicken into dressing mixture, then into crumbs, pressing on firmly to coat.
Remove hot roasting pan from oven. Carefully add chicken in a single layer. Return to oven. Cook for 10 minutes. Remove. Turn chicken. Cook for a further 5 minutes, or until golden brown and cooked through. Remove.
Meanwhile, heat mashed potato according to packet directions.
To make salsa, combine all ingredients in a bowl. Mix well.
Serve chicken with mash. Top with salsa.
TIP! If time permits, chicken can be prepared up to 2 hours ahead. Place on a baking-paper lined tray, cover and refrigerate. The mash is available in the refrigerated fruit and vegetable section of major supermarkets.