Baked Chicken Tenders and Potato

• 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

1. Peel the skin from potatoes.
2. Slice thinly and then cut into narrow strips.
3. Put in a bowl and coat all over with olive oil.
4. Butterfly each of the tenderloins.
5. Thinly spread mustard on the interior sides and sprinkle salt and pepper.
6. Place cheese and basil on top.
7. Fold them like this picture.
8. Coat with flour first and then dip into beaten egg.
9. Cover with potato strips.
10. Place chicken on a baking tray lined with parchment paper.
11. Sprinkle on extra potatoes if you have leftovers.
12. Bake in a preheated oven at 200C for 30-35 minutes.
13. Plate, serve, and season with coarsely ground black pepper as needed.

chicken, cheese, basil, salt, grain mustard, flour, egg, potatoes, olive oil, ground black pepper

Taken from cookpad.com/us/recipes/148980-baked-chicken-tenders-and-potato (may not work)