• 1/4 cup plain flour
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • 1/4 cup polenta
  • 1/3 cup dried breadcrumbs
  • 12 chicken tenderloins, trimmed, halved lengthways
  • 24 flaked almonds
  • olive oil cooking spray
  • tomato sauce, to serve
  • Preheat oven to 200°C. Lightly grease 2 baking trays.
  • Place flour on a plate. Whisk egg and milk together in a bowl. Combine polenta and breadcrumbs in a small bowl. Place polenta mixture on a plate. Coat chicken, 1 piece at a time, in flour, shaking off excess. Dip into egg mixture, then coat in polenta mixture. Place on prepared trays.
  • Brush 1 end of each chicken finger with remaining egg mixture. Place 1 almond on each finger and press down firmly to secure. Spray fingers with oil.
  • Bake, uncovered, for 20 minutes or until golden and cooked through. Serve with tomato sauce.