1 package of Konspol breaded chicken tenderloins (400 g)
a small clove of garlic
100 g of mozzarella
8-10 small potatoes
2 tablespoons of parmesan,favorite herbs
Wash the potatoes thoroughly, put them in water and cook for about 10 minutes. Then remove with a slotted spoon, cool slightly and cut into halves. Drizzle olive oil on a baking sheet, place potatoes on it and sprinkle with potato seasoning.
Cut the tomatoes in half, remove the seeds from the middle, and cut the rest into small cubes. Peel the onion and garlic and chop finely. Mix with tomatoes.Remove the tenderloins from the packaging and place them on a baking sheet sprinkled with olive oil.
Put both trays into the oven preheated to 220 ° C for 10 minutes. After this time, take the trays out of the oven for a while. Top the roasted tenderloin with tomato salsa and chopped mozzarella. Sprinkle potatoes with herbs and parmesan. Place the molds back into the oven and bake for another 10 minutes.