Well, actually baked parmesan crusted chicken tenders (mini fillets) with green risotto!

Coat chicken tenders (or thin strips of chicken breast meat) with some Caesar salad dressing in a bowl, then roll in a coating made from equal parts of grated parmesan
and panko breadcrumbs, seasoned with black pepper. Put on a greased non-stick baking tray and bake in a 200°C oven for about 30 minutes, turning once or twice,
until crisp and brown. Wash a couple of handfuls of baby spinach, put into a plastic bowl, cover with cling film, perforated a few times, then microwave on high for
2-3 minutes, until cooked. Drain, squeeze dry and chop finely. Chop also a small bunch of basil leaves. For the risotto, sauté a couple of shallots in olive oil,
add arborio rice and stir until well coated with oil, then add a small glass of dry white wine. Boil until nearly evaporated, then add hot chicken stock in ladlefuls,
stirring and simmering until nearly evaporated again before adding the next ladle of hot stock. When the rice is cooked, in about 20 minutes (with a little bit of bite
still there, not all mushy!), add the spinach and chopped basil, together with a knob of butter, some grated parmesan and toasted pine nuts. Mix thoroughly together
then serve with the crisp chicken tenders and extra parmesan.