Ingredients Jump to Instructions ↓

  1. 1 package (11 oz) frozen Parker House style rolls (16 rolls), thawed

  2. 6 tablespoons roasted salted hulled pumpkin seeds (pepitas)

  3. 1/4 cup Progresso® plain bread crumbs

  4. 1 1/4 teaspoons ground cumin

  5. 1/4 teaspoon ground red pepper (cayenne)

  6. 1/4 cup Gold Medal® all-purpose flour

  7. 1 egg, beaten

  8. 3/4 lb uncooked chicken breast tenders (not breaded)

  9. 1/2 teaspoon salt

  10. 1/4 cup canola oil

  11. 1/4 cup mayonnaise

  12. 1/4 cup honey mustard

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Bake rolls as directed on package.

  2. Meanwhile, in food processor, place pumpkin seeds. Cover; process until finely chopped. In small bowl, mix pumpkin seeds, bread crumbs, 1/2 teaspoon of the cumin and 1/8 teaspoon of the red pepper. Place flour and beaten egg in separate shallow bowls.

  3. Cut chicken breast tenders into 1 1/2-inch pieces; sprinkle with salt. Coat chicken pieces with flour, shaking off excess. Dip chicken pieces in egg; coat with crumb mixture.

  4. In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center. Drain.

  5. In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper.

  6. Split rolls. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops. Serve warm.


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