Sesame and Herbes De Provence Chicken Tenders/Rachael Ray

• 2 tablespoons sea salt, coarse
• 12 cup sesame seeds
• 4 tablespoons dried onion flakes
• 4 tablespoons herbes de provence, dried
• 1 12 lbs chicken tenders
• 1 large shallot, minced
• 12 cup sherry wine vinegar

1. Pre-heat oven to 400*.
2. MIx the salt, seeds, onion and herbs on shallow plate.
3. Coat chicken tenders in mixture and bake on nonstick baking sheet 18-20 minutes unitil golden and firm.
4. Turn halfway through the cooking.
5. Combine the shallots with the sherry vinegarfor dip.

salt, sesame seeds, onion flakes, chicken tenders, shallot, sherry wine vinegar

Taken from www.food.com/recipe/sesame-and-herbes-de-provence-chicken-tenders-rachael-ray-279471 (may not work)