It's Saturday already and that means its time for another one of my recipe results from chef Eric Ripert's toaster oven series from his website, Avec Eric. Today I'm featuring the Herb Roasted Chicken Tenders. Cooking with a toaster oven is so quick and simple and this recipe is one that you can do a lot with.
I prepared this recipe a couple of different ways. Half of the chicken I made as chef Eric suggested and the chicken came out very tender and juicy and the honey mustard dipping sauce was so tasty being made fresh. The rest, I prepared using Panko breadcrumbs to make a crunchy coating on the chicken. I dipped the tenders in an egg bath, then seasoned and rolled them in the breadcrumbs. I did not drizzle olive oil on those. They came out nice and crunchy. I didn't make the salad but made a side dish of seasoned rice and steamed winter veggies for a quick meal that was also healthy.
Herb Roasted Chicken Tenders Serves 2
6-7 ounces chicken tenders
1 tablespoon olive oil
fine sea salt and freshly ground pepper
½ teaspoon herbes de Provence
2 tablespoons Dijon mustard
1 tablespoon honey
Heat toaster oven to 450°. Drizzle half of the olive oil over the toaster oven tray.
Season chicken with salt, pepper and herbes de Provence.
Arrange the chicken in a single layer on the tray and drizzle the remaining olive oil over the seasoned chicken.
Bake for 6-7 minutes, until tender.
While the chicken is cooking, stir together the Dijon mustard and honey. Serve on the side. Alternately, serve on skewers as an appetizer or with an arugula salad. Toss together 1 bunch arugula, 1 tsp Balsamic vinegar, 2-3 tsp Olive oil, salt and pepper.
Next week I'll be making another of chef Eric's recipes, so please come back for more ideas on how to get the most out of your toaster oven!