Sesame and Herbes de Provence Chicken Tenders


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


Pre-heat oven to 400°F.

Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18-20 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.

What's Fresh from @RachaelRay

Rachael Ray