Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350°F | 2. Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool. | 3. In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated. | 4. Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated. | 5. Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. | 6. Serve the skewers with the vinegar-honey sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken tender tenderloin	24		called	-	-	-	-
dukkah	1	cup		-	-	-	-
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
balsamic vinegar	2/3	cup		149.6	28.951	0.833	0.0
honey	1/3	cup		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
metal skewer bamboo	24			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.