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Oatbran is a great alternative to breadcrumbs, and these tasty crunchy chicken tenderloins are quick to make.

½ cup of oat bran
¼ cup grated Parmesan
2 tsp Tuscan seasoning
500-750g chicken tenderloins

Mix the oat bran, Parmesan and Tuscan seasoning in a shallow dish. Dip each chicken tenderloin in the oat mix so each is well covered.
Heat a little butter and olive oil in a pan and fry the chicken on a medium heat until golden brown on both sides. A medium heat ensures the chicken cooks through without burning the outside.

Hint: I like using a combination of butter and olive oil to fry these as the combination ensures great flavour and a golden colour.

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