Ingredients
Method
  1. Heat oven according to packet instructions for Buttermilk Chicken Tenderloins.
  2. Marinate onion in lemon juice to pickle, set aside for at least 15 minutes, but preferably an hour.
  3. Cook Chicken Tenderloins according to packet instructions.
  4. Preheat oven grill to high heat, adjust shelf to middle rack. Grill cut sides of brioche buns for 1-2 minutes or until toasted.
  5. Spread most of the chutney on brioche bases; add lettuce, Chicken Tenderloins, the aioli and remaining tomato chutney, top with pickled onions.

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