Preheat the oven to 200°C conventional (180°C fan-forced). Lay the cherry tomatoes in a roasting dish. Drizzle with 2 tablespoons of the olive oil and season well. Roast for 20–30 minutes, until soft and juicy.
2 cups cherry tomatoes, 3 tablespoons extra virgin olive oil
Meanwhile, combine the flour and lemon and herb seasoning. Rub all over the chicken tenderloins.
Heat a large cast iron frying pan or shallow casserole pan over medium heat and add the remaining tablespoon of olive oil. Cook the chicken for about 3–4 minutes each side until just cooked through. Remove and set aside.
3 tablespoons extra virgin olive oil, 6–8 chicken tenderloins
Add the butter to the same pan. Then add the shallot and cook, stirring, for 2–3 minutes. Stir through the garlic, then add the zucchini and cook, stirring, for 2–3 minutes. Add the risoni and chicken stock. Mix well and bring to the boil, then turn down to a gentle simmer and cook for 7–8 minutes.
1 tablespoon butter, 2 shallots, 2 cloves garlic, 1 zucchini, 1 cup risoni, 1 cup chicken stock
Stir through the cream, mustard and grated parmesan. Cook gently for about 2–3 minutes, until the cream has thickened. Turn off the heat and mix through the spinach leaves. Add the fresh lemon juice and return the chicken tenderloins to the pan. Finish by scattering over the roasted cherry tomatoes and parsley.
1 cup thickened cream, 1 teaspoon dijon mustard, 1/2 cup parmesan cheese, 2 cups baby spinach, 1 lemon, 6–8 chicken tenderloins, 2 cups cherry tomatoes, 1/2 cup parsley leaves
