CRUMBED TENDERLOIN WITH LIGHT MANDARIN SAUCE 1/2 cup mandarin juice 1 teaspoon mandarin zest, finely diced 1 teaspoon lemon zest, finely diced 1/2 teaspoon sugar 1/2 teaspoon mild English mustard 1 teaspoon cornflour 1 teaspoon water 1 teaspoon salt 1 teaspoon white pepper 1 cup packaged breadcrumbs 500g chicken tenderloins 1 egg, lightly beaten Cooking oil spray

Place juice, zests and sugar in small pan and bring to gentle simmer. Combine mustard with blended cornflour and water, then add to sauce, stirring until it thickens. Remove from heat.

Combine salt, pepper and breadcrumbs. Coat each tenderloin with beaten egg then with breadcrumb mixture. Spray with oil and bake in 450°F oven for about 15 minutes or until golden.

Drizzle mandarin sauce over chicken to serve.

Serves 4.

Per serving: 9.6g fat, 273 calories.

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