Sesame and Herbes de Provence Chicken Tenders

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I liked the idea of this recipe, however, the herbes de Provence was way too overpowering. Maybe it's just me, but if I did make this again, I would cut the herbs in half.

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this recipe was delicious. i read the reviews first and adjusted the salt and boy oh boy it was tasty

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A lot of money was wasted preparing this meal. Cooks Beware!!! WAAAYYY too much salt. No one in my family could eat a bite of this chicken and I was mortified to have serve it. I don't think I'll be trying any more of Rachel's recipes in the near future.

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I watched this episode, Rachael said about 1/2 TBS of salt, not 2 TBS as stated in the printed recipe.
I haven't made this, but I think I will try it now with much less salt.

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It was. way too salty. Followed the recipe closely. No one out of 7 people could eat it. Maybe the increments were incorrect and should have been teaspoons instead of tablespoons.

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This just wasn't as good as I expected. I think the sesame seed coating is a good idea, but I didn't like the seasonings.

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I made this last night and ended up throwing most of it away. There was way too much salt in the seasoning. The chicken itself was juicy, so I may make the tenders again with just a little salt and pepper and use honey mustard as a dipping sauce.

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I usually get great results from Rachael's recipes, but this was way off. I'm kind of glad I wasn't the only one who found that it didn't brown and was too salty. Next time, I'd definitely use a cooking spray (such as Pam to keep it low fat but help the browning, and use about a third of the salt. It's worth trying again, but definitely with a few adjustments.

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I really like salt, but this recipe tasted very salty - If I make it again - I will use 1/2 the salt or less - but otherwise it is tasty!

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i had to add more than 15 minutes and they still didn't really brown - i think the oven temp is wrong and probably should be 500 not 400 - but i don't think i'll try this again