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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (138g) Recipe makes 6 servings The following items or measurements are not included below: herbes de provence 1/2 cup sherry wine vinegar |
||
| Calories 207 | ||
| Calories from Fat 66 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 2401mg | 100% | |
| Potassium 411mg | 11% | |
| Total Carbohydrate 6.2g | 2% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 1.2g | ||
| Protein 28.7g | 57% | |
Sesame and Herbes De Provence Chicken Tenders/Rachael Ray
SERVES 6
Ingredients
- 2 tablespoons sea salt, coarse
- 1/2 cup sesame seed
- 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
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.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
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