Saturday, January 4, 2014

In a Class by Itself

We served the following recipe on our holiday appetizer night. I loved it...but I don't think I would serve it as an appetizer in the future (though, cut into bite-sized pieces, you totally can). It is a chicken tenders recipe, but this isn't your every day, average chicken tenders recipe either. I would definitely serve this as a main dish. Maybe with some veggies, rice, or couscous. However you serve it though, it is tasty stuff!

Lemon Chicken Tenders


1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup sugar
1/2 cup lemon juice
1 1/2 teaspoons curry powder


Preheat oven to 400 degrees F.

In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer on an aluminum foil-lined 15x10-inch jelly roll pan.

Bake in preheated oven for 15 minutes, turning once.

In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.

Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Source:, submitted by J. Roderick. You can find it here.

Notes: I loved this. It was so different than I expected. The curry/lemon combination gives it such an exotic flavor. I think in the future, I would do this as either very large chicken tenders/strips/chicken tenderloin, or I would just bread entire chicken breasts (or butterflied chicken breasts) and serve it over rice. You could even make extra sauce to serve over the rice. Good stuff.

1 comment:

  1. This would work for a main course and it was really one of the best recipes we've tried in weeks. Yummy.