I have to admit, some of Rachael Ray’s recipes are just not for me but every now and then a few cross my TV screen and I am intrigued by them. This one was just that. A grown up version of a kid’s classic chicken tender.
I had never heard of the spice, Herbes de Provence before and having Lavender in there made it more interesting. The spice has rosemary, thyme, sage and a few others with the lavender.
The sesame seed coating was different as well and my hunt for a large container of the seed proved to be hard so I adapted the recipe to suit my pantry. Also, if you follow the recipe on foodtv.com you will notice that there is a serious mistake with the salt, it isn’t 2 tbsp, it’s 2 tsp and the amount of the Herbes de Provence, according to the reviewers, was too much also – again I adapted. You will also note that you don’t dip the tenders in any liquid before coating them, makes this just a bit more healthy! The recipe below turned out very good and I will be making it again!
- 1-2 tsp coarse salt
- freshly ground pepper, to taste
- ½ cup sesame seeds
- ½ cup Panko bread crumbs
- 2-3 tbsp dried minced onion
- 1 tsp garlic powder
- 1 tbsp dried Herbes de Provence
- 2 packages, 1½ to 2 pounds, chicken tenders
- Preheat oven to 450 degrees. Lightly coat a baking sheet with Extra Virgin Olive Oil.
- Heat a frying pan on medium high and toast the sesame seeds till they are light brown. Let cool.
- Mix together in shallow bowl the sesame seeds, bread crumbs, minced onion, garlic, salt, pepper, and Herbes de Provence.
- Coat the chicken tenders in the mixture and place on baking sheet. Bake for 16-18 minutes, turning halfway through.
- Serve with Honey Mustard Dipping Sauce, or your favorite sauce.
- ½ cup light Mayo (I used Kraft Mayo with Olive Oil)
- ¼ - ½ cup Good Dijon Mustard (taste after the ¼ cup and add as needed, I used a bit more than ¼ cup)
- Four tbsp Honey
- Whisk together and chill until ready to serve. Also makes a good salad dressing.