Crumbed Chicken, Banana And Parsnip Basket

Course : Chicken
Serves: 1
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2 large eggs
1 1/4 cups dried breadcrumbs
1 1/4 cups coconut
3 teaspoons curry powder
1 teaspoon salt
3 medium bananas
3 medium parsnips
1/4 cup oil
2 grams butter
10 medium chicken tenderloins

Preparation / Directions:

Preheat oven to 180 C. Beat eggs. Mix breadcrumbs, coconut, curry powder and salt together. Peel bananas and cut in half. Peel parsnips and cut in half. Cut each parsnip half into thirds horizontally. Place oil and butter in a baking dish and heat at 180 C 4 minutes. Coat chicken, banana and parsnip pieces in egg then dip in breadcrumb mixture. Turn oven to 200 C and place parsnip pieces in hot baking dish. Bake for 10 minutes. Turn the parsnips over and the chicken and bananas. Bake a further 20 - 25 minutes, turning once.


Nutritional Information:

3450 Calories (kcal); 285g Total Fat; (71% calories from fat); 29g Protein; 225g Carbohydrate; 871mg Cholesterol; 4211mg Sodium

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