Sesame and Herbes De Provence Chicken Tenders/Rachael Ray
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 tablespoons sea salt, coarse
- 1⁄2 cup sesame seeds
- 4 tablespoons dried onion flakes
- 4 tablespoons herbes de provence, dried
- 1 1⁄2 lbs chicken tenders
- 1 large shallot, minced
- 1⁄2 cup sherry wine vinegar
directions
- Pre-heat oven to 400*.
- MIx the salt, seeds, onion and herbs on shallow plate.
- Coat chicken tenders in mixture and bake on nonstick baking sheet 18-20 minutes unitil golden and firm.
- Turn halfway through the cooking.
- Combine the shallots with the sherry vinegarfor dip.
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Reviews
-
So annoyed I didn't check rating or review on fndc before making it. Wildly salty (and btw, how do you taste for that with a breading/coating?). Got no flavor at all from the sesame seeds and the mignonette was just silly. Had a fabulous mignonette recently -- no resemblance. I gave it a solitary star because the chicken was moist and prefectly done. I agree with bnkr27 that toasting sesame and eliminating the salt might make it decent. If so would be an acceptable weeknight dish.<br/><br/>What really bugs me is that I can't review this on Foodnetwork.com. Guess if there's a clunker they don't want TOO many bad reviews.
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I'm a mother to 5 boys ages 15-21, you could make that 6 boys if you add my husband. We have a "blended" family. This is the second marriage for both of us. I have 2 boys from the previous marraige and he has 3. Here's a picture of Jer(21 & shorter),Brandon(18,my 2), and my mom. I couldn't find a picture of the other 3 while smiling (they hide when I bring out the camera). I also work full time. Always looking for great/easy recipes. We have 3 cats, Susie, Dave and Ziggy. Chuck and Harry are the newest arrivals, puppy's. I forgot how much work they are. We love to go camping but never have the time. I also love to read but again, not enough time.