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Sesame and Herbes de Provence Chicken Tenders

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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!


Sesame and Herbes de Provence Chicken Tenders

Sesame and Herbes de Provence Chicken Tenders Author: Lisa Kerhin
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Author: Lisa Kerhin


  • 1-2 tsp coarse salt
  • freshly ground pepper to taste
  • 1/2 cup sesame seeds
  • 1/2 cup Panko bread crumbs
  • 2-3 tbsp dried minced onion
  • 1 tsp garlic powder
  • 1 tbsp dried Herbes de Provence
  • 2 packages 1 1/2 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.

Honey Mustard Dipping Sauce:

  • ½ cup light Mayo (I used Kraft Mayo with Olive Oil)
  • ¼ - ½ cup Good Dijon Mustard (taste after the 1/4 cup and add as needed, I used a bit more than 1/4 cup)
  • Four tbsp Honey
  • Whisk together and chill until ready to serve. Also makes a good salad dressing.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!



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