Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli
Recipe by France C from allrecipes.com
Dinner 35 Mins.
Ingredients
4
4 servings
- •½ cup mayonnaise
- •1 tablespoon preserved lemon, peel only, rinsed and minced
- •1 clove garlic, minced
- •1/2 teaspoon preserved lemon brine (from jar)
- •1 pinch cayenne pepper
- •1 pinch crumbled saffron
- •2 egg whites, lightly beaten
- •½ cup dukkah
- •1 pound chicken tenderloins
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
- Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 362
- Carbohydrate: 6g
- Fat: 33g
- Fiber: 2g
- Protein: 30g
- Sugar: 1g
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