Creative Leftovers: Herbed Chicken Tenders with Orange-Red Pepper Sauce
Did any of you make the Herb Crusted Baked Swordfish from my New Year’s Eve Feast of Seven Fishes menu? Well, when I made that I had about 2 cups of the herbed bread crumbs left over so I just stuck them in the freezer to keep fresh. And then I found myself with a bunch of chicken tenders when I removed them from chicken breasts as I was preparing a recipe from my Tasting Colorado cookbook. That recipe included a very easy, but most interesting sauce, that is made my simmering red peppers in orange juice with chili flakes and then pureeing the mixture. Of course, I had more sauce leftover after the catered event too, so I put it all together. Bread the chicken tenders in the herb mixture from the swordfish and bake until crispy, then serve the tenders with some pepper sauce. Even my “kinda picky” husband liked this, so I’m guessing kids will love these too. Now that’s what I call creative leftovers!