Combine breadcrumbs, seasoning and lime rind in a large bowl. Dip tenderloins into mixture, coat well, shaking off excess. Refrigerate for 15 minutes.
Pour boiling water over the chickpeas and stand for 5 minutes. Drain. Blend chickpeas, lemon juice and garlic in a food processor until smooth, gradually pour in 75g melted Western Star Butter in a slow, thin stream, while motor is running.
Melt remaining butter and oil in a frypan and shallow fry chicken until golden and cooked. Serve chicken on a bed of chickpea mash, garnished liberally with coriander.
The Chickpea & Garlic Mash also makes a delicious warm dip served with fresh pita bread.
The Mash can also be made ahead of time and warmed in a microwave before serving.
Chicken can be crumbed ahead and kept refrigerated until required.
Use 12 smaller tenderloins if desired.