When I am rushed for time, chicken tenders make a quick meal choice. Chicken tenders are part of the chicken breast that is called the tenderloin. It is the “tender” part of the white meat. This recipe is perfect for children, for which kid doesn’t love chicken strips? However, instead of the fried fast food type, these strips are rolled in sesame seeds and baked. Since you all know by now, I am a crunch fanatic, these chicken strips offer a crispy crunchy crust that I adore!
Start with 1/3 c. each of sesame seeds, seasoned bread crumbs and shredded asiago cheese. Stir these together and add 1 t. salt and freshly ground pepper. Beat two eggs and add 1T. water to mixture. Dip each chicken tender in egg mixture, then roll (pressing firmly) into crumb mixture. Place in baking pan that has been oiled well.
Bake at 400 degrees for 15 minutes, turn each piece and bake for another 10 minutes.
Peel two sweet potatoes and slice into 1/2 inch slices.
Place in non-stick skillet with 1 T. olive oil over medium high heat.
Brown each side.
Add 3 T. orange/pineapple juice concentrate and 1/2 c. water. Reduce heat and cover. In 10 minutes, remove lid and let liquid simmer down to a rich caramel.
You could also serve these with chopped macadamias or shredded coconut for an added twist. I still had a few butternut squash whole wheat rolls in my freezer that rounded out our dinner just fine.
This meal came together in 30 minutes! Rachel Ray would be proud of me.
Baked Sesame Chicken Strips
8 chicken tenders
1/3 c. sesame seeds
1/3 c. seasoned bread crumbs
1/3 c. shredded asiago cheese
1 t. salt
freshly ground pepper
2 eggs
1 T. water
Mix crumb ingredients plus seasonings. Beat eggs and add water. Dip each chicken strip in egg mixture then roll (pressing firmly) into crumb mixture. Baked in oiled baking pan at 400 for 15 minutes, turn and bake another 10 minutes.
Tropical Sweet Potatoes
2 medium size sweet potatoes
3 T. orange/pineapple juice concentrate
1/2 c. water
salt and pepper
Peel and slice sweet potatoes into 1/2” rounds. Place in oiled non-stick skillet and brown each side over medium high heat. Reduce heat and add juice concentrate and water. Cover and simmer for 10 minutes. Remove lid and continue simmering until liquid reduces and is caramelized. May serve with chopped macadamias or shredded coconut.
I am all about meals less than 30 minutes. I usually end up cooking on Sunday for the week. That works better for me.
Thanks for stopping by! You must be super organized to cook for a week! Way to go.
I wish I liked sweet potatoes – those look so good! I may have to try them again – I like them in soups, but just not by themselves.
Love your 30 minute meal!
In a week or so I will be making Butternut Squash/Sweet Potato soup that is fantastic! Stop by again! (I have a large squash needing to be used!)
How wonderful does this meal look? I am a huge fan of anything with sesame seeds and although I grew up hating sweet potatoes, I’ve since become a fan – cooked like this, who wouldn’t love them? Thanks for the great kid-friendly meal idea!
Gotta have some kid-friendly meals for my grandkids! Thanks for stopping by!