Friday, June 15, 2012 Chicken Tenders with Balsamic Honey Sauce

I was tasked to cooked for a kiddo that only likes a few things. But what kid doesn't like chicken tenders?! The kiddo ate all of them, I call that a huge success! Sadly I only took one, rather dark, picture that doesn't really do the meal justice. You do get to meet my latest sous chef, there in the background, I'll introduce him in a moment.

Vinegar-Honey Sauce
2/3 Cup Balsamic Vinegar
1/3 Cup Honey

If you follow directions use these: Combine Balsamic Vinegar and Honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.

If you forget to follow directions use these: Combine Balsamic Vinegar and Honey with a little Olive Oil to taste. Use as dip for Chicken Tenders.

Oven Baked Chicken Tenders
2 Cups Panko Bread Crumbs
2 Tbsp Brown Sugar
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Allspice
3 Tbsp Vegetable Oil
1 1/2 lbs Chicken Tenders
1/3 Cup Flour
2 Eggs, Beaten

Preheat the oven to 375 degrees F.

Pour the Panko Bread Crumbs in a shallow dish. Mix in Sugar, Salt, Pepper, and Allspice. Place Flour in a separate shallow bowl. Place Eggs in another separate bowl.

Drizzle about 3 Tbsp Vegetable Oil evenly over the Breading, tossing and turning it to mix the Oil all through the Panko mixture.

Dredge the Chicken through the Egg, the Flour, the Egg again and then the Panko mixture. Arrange the Tenders on a nonstick baking sheet. Place the Chicken Tenders in the oven and bake for about 15 minutes, turning over once. If you have a meat thermometer, heat to 165 degrees. Serve hot Chicken Tenders with Balsamic Honey Sauce for dipping.

A little more about the sous chef:
Meet Jax, he likes to lay in the sunshine, eat scraps off the floor as you cook (it really helps keep the floor clean :P) and come into any room where there's people.

If you close the door to a room he likes to let you know he's there and would like to join you. Whenever you're ready, he'll wait and stand guard.

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