 We are keeping in mind the purpose of our weekly ingredient challenge: make great-tasting food from things anyone can find and afford in their own markets. Things you may not expect! We hope you are happy with our Pumpkin Seed presentations this week! The idea of crusting chicken tenders with a mixture of breadcrumbs and pumpkin seeds just seemed like a natural for me. I wanted to do a nice sauce that would complement the nutty texture and flavor, so I made a maple mustard dipping sauce. It’s a great combination, and something that the kids (and adults) will enjoy! ---Karly PUMPKIN SEED CRUSTED CHICKEN TENDERS WITH MAPLE MUSTARD DIPPING SAUCE 1 package chicken tenders (about 1.5-2 pounds) Flour 2 eggs, whisked with a splash of water 1 cup panko bread crumbs 1 cup raw pumpkin seeds Canola oil for frying ¼ cup Dijon mustard ¼ cup coarse grain mustard 1 Tablespoon fresh thyme, chopped 2-3 Tablespoons maple syrup (I used 2) Salt and pepper to taste Heat about ½ inch canola oil in a skillet; when a drop of water sizzles when it touches the oil, it’s ready. Get three bowls ready, one with the flour, one with the egg, and one with the panko and pumpkin seeds mixed together. Salt and pepper the chicken on both sides, then dredge in flour, then egg, then the bread crumb mixture. Cook for 4-5 minutes on each side, put on paper towel lined plate to drain, and salt while hot. Mix the mustards, thyme, maple syrup, and salt and pepper together and serve the dipping sauce with the chicken. NOTE: If you’re not a fan of maple syrup, try adding honey for a quick honey mustard or orange marmalade for a spicy orange mustard sauce. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
March 2012
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