My brother and his girlfriend came for a visit and I wanted to find a special new recipe to surprise them! She is a fan of raspberries, so I went with this recipe and hoped for the best! It turned out great and everyone had a full tummy!
Ingredients:
Raspberry sauce:
3/4 cup fresh raspberries
3 tbsp white wine vinegar
1/2 cup safflower oil
2 tbsp sugar
sea salt & pepper (to taste)
1-5 tsp water (optional amount)
Chicken:
1 1/2 lbs chicken tenders
1 cup chopped hazelnuts
1 cup panko
1/3 cup honey mustard
1/4 cup mayo
1/3 cup chopped mint leaves
olive oil
sea salt & pepper (to taste)
In a blender, puree raspberries, white wine vinegar, and sugar until smooth. Slowly add safflower oil, small amounts at a time, until well blended. Add water, teaspoon by teaspoon, to thin to desired consistency. Season sauce to taste with salt and pepper.
Preheat oven to 375 degrees. Add hazelnuts, panko, sea salt and pepper to a large plate and mix well. Add honey mustard, mayo, mint leaves, sea salt and pepper to a bowl and stir to combine. Add oil to skillet. Dip chicken tenders, one by one, first in mustard/mayo mixture and then in nut/panko mixture. Press firmly to coat both sides. Add several tenders at a time to skillet over medium heat, cook about 3-4 minutes per side. Transfer tenders to a baking sheet. Bake 15-20 minutes until cooked through. Serve with a drizzle of raspberry sauce and asparagus!
Don’t forget to add love, it makes all the difference!