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4
Cointreau Sauce for Bread Pudding
Ingredients:
• ½ cup Butter
• 1 cup Sugar
• 1 Large Egg
• ¼ cup Cointreau
Recipe:
1. Add butter, sugar and egg to a sauce pan.
2. Heat over low heat stirring constantly until the mixture thickens enough to coat
the back of a spoon - do not allow to simmer.
3. Whisk in Cointreau slowly to taste.
4. Allow to cool slightly and serve over bread pudding.
Chicken Tenders
Ingredients:
• 450g Chicken Breast Tenderloins
• 1 TB Italian Seasoning
• 1 tsp Garlic Powder
• ¼ tsp Salt
• ½ cup Finely Shredded Parmesan Cheese
• 1 cup Panko or Regular Breadcrumbs
• ¼ cup All Purpose Flour
• 2 Large Eggs (or substitute condensed cream of chase soup)
Recipe:
1. Place flour in a shallow dish.
2. Combine Parmesan, breadcrumbs, garlic powder, salt and Italian seasoning in a
shallow dish.
3. Beat eggs or pour soup into shallow dish.
4. Coat tender in flour, shaking off any excess.
5. Dip each tender in egg wash/soup; allow any excess to drip off.
6. Roll tenders in breadcrumb mix.
7.
Place tenders in air fryer, ensuring that there is only a single layer with space
between each tender (approximately 5 vial fit depending on sire).
8. Cook at 150°C for 30 minutes.
9. Remove chicken tenders from basket and serve with a dipping sauce of your
choice.