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Home » Sesame and Herbes de Provence Chicken Tenders

Sesame and Herbes de Provence Chicken Tenders

Apr 17, 2012 · Leave a Comment

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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

Ingredients

  • 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

Instructions

  • 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.

Enjoy!

 

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Chicken chicken tenders, herbes de provence, honey mustard, sesame seeds

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