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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.