Sesame and Herbes de Provence Chicken Tenders

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Having read the reviews we forged a head but made a few changes.

Keep the sesame seeds. Use Italian or Poultry seasoning blend instead of Herbes de Provence (unless you KNOW you like that seasoning. Use 1 Tablespoon of Kosher/Sea salt.

Use toasted sesame seeds or spray lightly with oil/cooking spray to encourage toasting while baking.

Eat with an acidic sauce. We used extra bbq sauce we had in the fridge. The slight acid in the sauce really brings the flavors together though.

Next time we'll probably add 1/4 cup bread crumbs to the seasoning to give a more even coating on the chicken.

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I like this recipe with modifications and consideration to the Herbs de Provence that I use. I used much less salt, as the other commenters suggested and I made sure that the Herbs de Provence did not have a high concentration of fennel. I bought a container of Herbs de Provence at a warehouse store and used it without tasting it or reading the list of ingredients. When I used it and tasted the dish, I could not eat it. Turns out fennel was the first ingredient on the list. If you do not like fennel, this can really spoil the dish. So...perhaps part of the problem with this dish is using a blend of spices. Lesson to this drawn out story...not all Herbs de Provence are created equal.

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I have made salt-crusted fish before, and it was good, so I wasn't as worried about the amount of salt as I should have been. Now that I have made the dish, I've tried to find ways to eat the chicken. I tried scraping off as much of the coating as possible, but it's too late. It was not tasty!

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Right after I bought all the ingredients, I decided to check the reviews of this recipe online and I am so glad I did. I decreased the salt and herbs by half and added bread crumbs and parm cheese as a filler. It was still pretty salty and herby! It was edible, but I won't make again.

I made the dip too, but I put the sherry vinegar in the food processor with the shallot and I added a little dijon mustard, garlic, salt, pepper, and a little olive oil. It was pretty good.

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Different wasn't really sure what to expect, the sherry vinegar gave it a real zing. I won't make again.

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I was extremely disappointed with this recipe. It looked so easy and so good while Rachel was making it on her show. I decided to try it and to my dismay, it was absolutely disgusting. I normally can eat pretty much anything, but the salt was overpowering, the texture from the sesame seeds was too much and the flavor from too much Herbs de Provence was awful. I tried drowning it in BBQ Sauce, but it was still way to gross. My husband wouldn't even try it because he said it smelled funny. That was a complete waste of $20.00 for the ingredients.

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Not a bad recipe IF you cut salt in half (or more. After reading other people's reviews, I was mindful that 2 tbsp of salt was too much - especially given how people were saying that they were throwing therir food into the garbage because it was uneatable. I cut the salt back 50% and the recipe was fine - although I will cut the salt back even more the next time I make this.

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I knew immediately that the recipe called for WAY too much salt and herbes de provence. I used 1/2 cup sesame seeds that I toasted over medium heat until nicely browned along with 2 tsp. coarse sea salt, 2 tsp. herbes de provence, and 1 tsp. each of minced onion and garlic. I also threw in some freshly ground black pepper, red pepper flakes and sweet paprika for the heck of it. I baked a little over a pound of chicken tenders at 450 degrees for 16 minutes, turning halfway through. We thought they came out pretty well, and just dipped them in some store bought zesty honey mustard. An easy meal to prepare and a nice alternative to breaded chicken fingers. I'd make these again in the future.

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I cooked this in a pan (although I know that changes them from being tenders with a mixture of sesame and olive oil. Instead of sea salt I used less than two teaspoons of regular table salt, sesame seeds, dried italian herbs with fresh miced Rosemary, minced dried onion, and here's the important part: corn starch- about two tablespoons. Cornstarch is what keeps your pan cooked chicken from getting tough and dry.

That's it. The herbs weren't too strong (although I do like Rosemary and some folks don't. I think any of the small changes can be done as oven baked tenders as well, just drizzle the sesame oil over the tenders before coating them in the dry mixture.

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I tried this recipie after reading the reviews, so I used less salt and Herbes than the recipie called for. I thought the chicken turned out great actually. It was the first time I had ever used Herbes De Provence and I have decided that I just don't like the floral flavor. Otherwise, the dish was great. I used a home-made Honey Mustard dipping sauce. If I do this again I think I will just use some Rosemary, Thyme, and maybe some garlic powder. My taste buds just are grown up enough for the Herbes - hehehe.