DIJON MUSTARD CHICKEN TENDERS
400g CHICKEN BREAST FILLETS (=14,11oz)
4 tbsp DIJON MUSTARD (=60g=2,12oz)
EXTRA-VIRGIN OLIVE OIL to taste
10g SESAME SEEDS (=0,35oz=1 ¼ tbsp)
Cut the fillets into small nuggets, making sure to take all the fat (yellow and white parts) away. Pour them in a small hermetic bowl and mix them with the dijon mustard. Cover with the lid and let them marinate for a few hours in the fridge (an entire night would be even better).
After the resting period, warm up some extra-virgin olive oil in a non-stick pan. Pour the nuggets and cook them over medium-high heat, while stirring.
Once they start to change in color (from pink to white), cover them with a lid to keep the meat softer and cook at low heat for about 15-20 minutes (it depends from the size of the nuggets, but the smallest the best), stirring once or twice to turn the nuggets.
In the meantime, toast the sesame seeds in another pan. Keep moving the seeds to avoid burning them. When they start to brown and to “jump” it means they are ready (be careful: sometimes they are too lazy to jump so you should decide when to turn the fire off only according to their color).
After the 15-20 minutes have passed, remove the lid to let the water in the pan evaporate. Once the mustard sauce has reduced, turn the fire off and add the toasted sesame seeds.
Serve your dijon mustard chicken tenders hot!
Do not judge by appearance, give this recipe a chance! I can assure you its taste deserves a try!
You can prepare dijon mustard chicken tenders even without adding sesame seeds… your choice! I personally enjoy feeling their crunchiness.
Last but not least, make sure not to use any wooden cutting board or spoon when dealing with chicken raw meat, as this might not be safe.