Menu: Rachael Ray’s Sesame and Herbes de Provence Chicken Tenders — Quick Barley — Salad
Recipe review: Before writing my own recipe review, before even cooking a recipe, I should probably read the comments and reviews posted on the Food Network recipe page. But I’m not that smart (or I’m too trusting of Rachael, or too disinterested in other people’s opinions…take your pick). Anyway, I knew as soon as I tasted the chicken that it was really salty. Surprise! Guess what the complaint of the majority of the 67 reviewers who over all gave the recipe only 2 stars was? Too much salt!
That said, it did turn out to be edible, especially with the shallot and sherry vinegar dressing. It was an easy recipe to create, I bought the herbes de provence in the bulk foods section of my local co-op, so I ended up with only as much as I needed (21 cents worth!). I’d make it again, but tweak the coating (probably just leave out the salt; the herbes/sesame seeds/minced onion seemed like a decent combination to me). Also, the chicken didn’t brown up much since it was baked in the oven; I’ll probably try cooking in in a little oil or something in a pan next time.
The quick barley was origially purchased because I couldn’t find pearled barley at my wonderful supermarket for my soup last week. Barley is another one of those things we don’t eat in my house. It turned out to be really, really good. I expect barley will be making more menu appearances in the future, which makes me happy.
In summary, I’d make it again, but it wasn’t the most amazing thing ever, and the coating needs some serious tweaking. But yay for barley (impending taste test: is pearled barley much better than quick barley?)