Servings: two to three as a main course.
The mild curry powder here adds just the right amount of spice to freshen up this family-friendly favorite, and the chicken crisps up beautifully under the heat of the broiler.
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Serve with Honey-Lemon-Glazed Cauliflower.
These were really tasty and super easy. My kids didn't love them as much as my husband and I did. I might try something other than curry on theirs next time just to see if they like it better.
Very fast - can prepare chicken, coating and sauce in advance and then dip and broil - dinner in under 10 minutes (plus time for broiler to preheat). One word of caution - this recipe works best with a piece of chicken exactly the size of a chicken tender. I cut up chicken breasts, and a couple of pieces were too thick. They were underdone and had to be baked to finish cooking.Sadly, I had no Dijon mustard, and had to make due with my husband's yellow mustard, which I find barely edible. Even under these conditions, the sauce was really good. Thanks for a new staple!
This was yummy! Liked that it was crunchy and not fried. Just had skinless, boneless chicken breasts, and sliced them to mimic tenders. Seemed fine to me. I served it hot on a bed of mixed napa and purple cabbage, LIGHTLY dressed with a bit of the sauce. Still used the sauce on the side for dipping.
This was yummy! Liked that it was crunchy and not fried. I served it hot on a bed of mixed napa and purple cabbage, LIGHTLY dressed with a bit of the sauce. Still used the sauce on the side for dipping.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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