Crispy Dukkah Chicken Tenders
serve 6 - Prep time 10 mins - Cook time 20 mins
2/3 cup balsamic vinegar
1/3 cup honey
2 tbsp Dijon mustard
1/4 cup olive oil
24 chicken tenderloins
1 cup Henry Langdon Dukkah
1/4 cup freshly grated parmesan
Pre heat the oven to 200c.
Combine the balsamic and honey in a small saucepan. Place over a medium heat and simmer until reduced to about half. Set aside to cool.
Combine the mustard and olive oil in a shallow bowl.
Mix the Henry Langdon Dukkah and parmesan in a shallow bowl and mix well.
First coat each tender in the mustard mixture, then with the dukkah coating, ensuring each tender is well coated with both mixtures.
Place the tenders onto a wire rack and place into the pre heated oven. Bake for about 7 minutes then turn. Bake for a further 10 minutes, or until cooked through and crisp.
Serve with the warm honey dipping sauce.