Crunchy Golden Chicken Tenderloins - The Reese Witherspoon Way

These are chicken tenderloins done the Reese W. way.  I call 'em 3P chicken - made with pecans, Parmesan and panko breadcrumbs.  What a revelation.  I am not that cook who fries food, and I don't like breaded food normally but I am now a convert to panko!  Maybe it's my love of all things Japanese coming out.  Panko is the bomb, my friends.  So give this one a try.  Oh, and I forgot to tell you it is baked, not fried.  Winner, winner, chicken dinner.  Yep, I had to say that:-)

crunchy and golden and cheesy

Recipe from Reese Witherspoon's book Whiskey in a Teacup

Serves four:


ingredients:


8-10 (approx. 560g.) chicken tenderloins

sea salt flakes - maybe 1/2 tsp per side, or as you please

black pepper - about half a dozen grinds of the mill on each side, or to taste

1/2 cup good quality whole egg mayonnaise

2 tbs grain mustard

1/2 cup pecans, finely chopped

1/2 cup panko breadcrumbs

1/4 cup Parmesan, grated



Method:


Start this an hour or more before you want to eat:

Grab a large baking tray/sheet and place a cake rack on top

Reese says to rinse and pat dry the chicken; I just did the pat dry thing.  Do whatever makes you happy

Season both sides of the tenderloins with salt and pepper and put aside

Stir the mayo and mustard together in a wide, shallow bowl

Put the pecans, panko and Parmesan in another wide, shallow bowl and combine well

Now coat the chicken in the mayo mixture, then roll each piece in the breadcrumb mixture

Lay the chicken pieces on the rack, and whack the whole tray in the fridge for an hour

Preheat your oven to 200C/400F, then in goes the tray with rack and chicken pieces on top for about 15 minutes

Check it to make sure the chicken is cooked right through; give it a few more minutes if not done

Serve with a green salad and/or a couscous salad


Notes:

It's really worth using the panko breadcrumbs, so try your hardest to get 'em for this dish

I suggest wearing a food-safe glove to make these!  Otherwise you will be covered with mayo and breadcrumbs up to your elbows

ingredients gathered

lay the cake rack over the baking tray

season the chicken tenderloins

have the bowls of mayo mixture and breadcrumbs ready to go 

coat the chicken in the mayo mix

then into the breadcrumb mix 

ready for baking @200C for 15 mins.

so golden and crunchy

couscous salad to go with

chunky chicken with couscous salad

Yep, the salad looks a bit beige but that's due to the unhulled tahini dressing.  I threw in a can of chickpeas too, 'cos Mr P. and I just love chickpeas.  I've now tried two of Reese's recipes, and I have been suitably impressed.  This one and the cheese crackers worked out well, and tasted delicious.  I guess I might have to try some more of them, and let you know how they go.

       pecan artwork by Sherry's Pickings