Add chicken tenders, smoked paprika, salt and pepper to a large bowl, then mix until chicken is coated. In a medium bowl, beat your eggs together. Using your hands, crush cornflakes into a large mixing bowl, so you have a mixture of small and large cornflakes.

Dip each chicken tender in egg, then cornflakes - press cornflakes into chicken tenders until coated all over. Transfer to a lined baking tray, spray with low calorie cooking spray, then bake for 15-20 mins, until golden and crispy.

For the Creamy Peri Peri sauce, heat olive oil in a non-stick pan, then sauté garlic for 1-2 mins before adding peri peri sauce. Bring sauce to a simmer, then stir in mascarpone until combined.

Add peri peri seasoning, smoked paprika red wine vinegar and lemon juice, stir to combine and simmer for 3-4 mins, until reduced, then add boiling water to loosen sauce and dried parsley. Simmer until chicken tenders are baked.

Dip each chicken tender in creamy peri peri sauce and you’re good to go!