Ingredients

• 100gWestern Star Butter
• 2 cupsfresh breadcrumbs
• 2 tablespoonsCajun seasoning
• grated rind of 1 lime
• 8large chicken tenderloins
• 2 x 400gcans chickpeas, drained and rinsed
• 1 tablespoonlemon juice
• 1clove crushed garlic
• 2 teaspoons olive oil
• fresh coriander sprigs, to serve

Method

• 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.
• Hints: 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.