Sesame and Herbes De Provence Chicken Tenders/Rachael Ray

Total Time
30mins
Prep 30 mins
Cook 0 mins

30 minute meals

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400*.
  2. MIx the salt, seeds, onion and herbs on shallow plate.
  3. Coat chicken tenders in mixture and bake on nonstick baking sheet 18-20 minutes unitil golden and firm.
  4. Turn halfway through the cooking.
  5. Combine the shallots with the sherry vinegarfor dip.

Reviews

(2)
Most Helpful

I watched this 30 Minute Meal show and wanted to try this recipe by Rachel. Trying it out last night, I found the salt content to be far to high for my taste but the underlying recipe was good. I'm looking forward to trying it again with a decreased amount of sea salt.

bnkr27 October 09, 2008

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.

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.

eileen2817 May 01, 2012

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