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Herbed Chicken Tapas

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“Rachael Ray”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss chicken in oil, lemon juice, herbs, and salt/pepper.
  2. Get a nonstick pan smoking hot over med-high heat; add chicken tenders, half a batch at a time, lifting them out of the marinade and shaking off excess before you add them.
  3. Cook 6-7 minutes, shaking pan frequently; transfer to a plate and repeat with the next batch.
  4. After last batch, add any leftover marinade to the pan and deglaze; pour these juices over the chicken; serve with long picks and eat hot.

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