Sesame And Herbes De Provence Chicken Tenders Recipes

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CHICKEN TENDERS WITH PUMPKIN, SESAME AND POPPY SEED BREADING



Chicken Tenders with Pumpkin, Sesame and Poppy Seed Breading image

Chicken tenders are a childhood favorite of mine. They have always been my weakness, but why not try switching it up? During my travels to Italy, I picked up this great variation at Culinary Institute of Bologna (CIBO). A variety of seeds are added to the breading, so it packs a punch of great flavor. You can even make it gluten free if you want. All you need to do is replace the flour and panko with their gluten-free counterparts. Superbowl, snack, salad, lunch or dinner--these tenders make the cut.

Provided by Danielle Alex

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 12

1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
1/4 cup pumpkin seeds, chopped
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 pounds organic chicken breasts, cut into 1- to 1 1/2-inch strips
2 cups sunflower oil or safflower oil, for frying

Steps:

  • Line a large baking sheet with parchment paper. Line a separate large baking sheet with paper towels and a wire rack.
  • Combine the garlic powder, paprika, salt and black pepper in a small bowl. Mix the flour with 2 teaspoons of the seasoned salt in a large shallow bowl and set aside. Whisk the egg in a large shallow bowl and set aside. Combine the panko, pumpkin seeds, poppy seeds and sesame seeds in a large shallow bowl and set aside.
  • Sprinkle both sides of the chicken with the remaining 1 1/2 teaspoons seasoned salt.
  • Heat the oil in a large skillet over medium-high heat (it should be about 1 inch deep) until it registers 375 degrees F on a deep-fry thermometer.
  • While the oil is heating up, bread the chicken in small batches. First, place the chicken in the flour mixture, coating each tender evenly and dusting off any excess flour. Then place the chicken in the egg wash, making sure each tender is covered. Place the tenders in the panko mixture, rolling the chicken so each tender has a nice coating. Be sure not to overcrowd the bowls with chicken, as you want each tender properly coated. Place the breaded chicken on the parchment-lined baking sheet.
  • Cook the chicken until golden brown and an internal temperature of 165 degrees F, 4 to 6 minutes on each side. If the chicken is browning too fast, lower the heat. Place the cooked chicken on the wire rack and serve hot.

MONKFISH IN HERBES DE PROVENCE MARINADE



Monkfish in Herbes de Provence Marinade image

Provided by Food Network

Time 1h17m

Yield 8 skewers

Number Of Ingredients 8

14 ounces/400 g monkfish, cut into cubes
1 tablespoons herbes de Provence
2 cloves garlic, minced
1/4 cup/60 ml olive oil
1/4 cup/60 ml white wine
Salt and freshly ground black pepper
2 lemons, 1 sliced into half moons, 1 cut into wedges
Special equipment: wooden skewers soaked in water for several hours.

Steps:

  • Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
  • Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
  • Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

SESAME AND HERBES DE PROVENCE CHICKEN TENDERS



Sesame and Herbes de Provence Chicken Tenders image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons coarse sea salt
1/2 cup sesame seeds
4 tablespoons dried minced onion
4 tablespoons dried herbes de Provence
2 packages, 1 1/2 to 2 pounds, chicken tenders
1 large shallot, minced
1/2 cup sherry vinegar

Steps:

  • Preheat oven to 400 degrees F.
  • Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.
  • Combine the shallots with the sherry vinegar.
  • Dab, spoon or dip the vinegar over the sticks as you dine.

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