Eric Ripert in Get Toasted
Herbs Roasted Chicken Tenders
We are going to make some chicken tenders with a honey mustard dimension. The chicken tender you should not see any traces of dryness on the flesh. When you take it home what you want to do is like you want to smell it and make sure there is no smell.
I am going to season the chicken tenders so I am putting some herbs that prolongs and herbs that prolongs are made of dry Rosemary, dry oregano, dried thyme. Sometimes you can find some lavender in it. I am using some fresh white pepper and fine sea salt and it is very important to season on both sides, making sure of that at all times you have your fingers very dry so that when you can season there precisely, pepper, salt again and some herb that prolongs.
I am using some skewers and I am going to insert the skewers through the flesh of the chicken because they are wooden skewer so I do not want them to burn. So, we soaked them in water for about 15 minutes.
We are using organic free ranch chicken. If you cannot find organic free ranch, of course go with the freshest chicken that you can find at the store. I am going to brush the tray with olive of oil and that we prevent the chicken to stick to the aluminum foil and the chicken tender goes on top, making sure that they do not touch each other, so they do not stick to each other. I am going to brush my chicken with a bit more of olive oil and the chicken would not dry like that and the olive oil is also giving a nice flavor and I just start to broil for about seven minutes.
While it is cooking, I am going to do the honey mustard sauce. I have some dish on the stuff and some honey and I am mixing one pack of honey for two packs of mustard and that will make kind of sweet and sour and spicy sauce for my chicken. Mixing it like that, very simple. You do not need to add salt; you do not need to add anything it is just the right amount of seasoning. And we just have to wait for the chicken tenders to be cooked.
Seven minutes later, the chicken is ready. Smelling really good, herbs and the chicken I just have to remove it from the tray and it is going to be ready to be served in a minute, dipping it in honey mustard hot sauce. It is juicy. It is very flavorful. It is a very simple way of preparing chicken.
As another option, you can also do a chicken salad and I am going to show you a very nice and easy way to season your regular salad. I am using some balsam vinegar. I never measure at home. I will always drizzle a bit like that. I am going to do a salad and I keep in my mind a kind of instinctive proportion.
For one vinegar, I use two oils if it is a balsam vinegar or sweet vinegar. If it is something very acidic I use one-fourth of vinegar, three fourths of oil. A little bit of salt and pepper and then I am tossing my salad making sure that I am lifting the leaves. I am very delicate. I like to use my hands when I mix the salad and we are going to split the chicken in two just like that, two and three. Here you can see it is very moist. It is perfectly cooked.
Place the chicken in the plate, we are dressing and presenting the chicken and salad to make it appealing, something that it is actually inspiring you to eat. We are going to top it with some of the regular, also we are going to use some of the oil that is in the pan and drizzle on top of the chicken. That oil is delicious. It tastes like the herbs and also it has a little bit of the juice from the chicken so here we have a beautiful salad, chicken, with toaster oven. Seven minutes and you have something great.
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