This is the perfect dish to have on your fall brunch table. The secret here is adding the freshly crushed fennel seeds to the chicken seasoning. Serve this up in a pretty bowl with plenty of crackers on the side.
Ingredients
- Boneless, Skinless Chicken Tenders 1 lb
- Kosher Salt 2 tsp, plus more as needed
- Freshly Ground Black Pepper 1 tsp, plus more as needed
- Fennel Seeds 2 Tbs
- Olive Oil 1 Tbs
- Pecans 1⁄4 cup
- Mayonnaise 1⁄2 cup
- Dried Cranberries 2 Tbs
- Scallions (white and green parts) 3, sliced
- Minced Fresh Rosemary 2 tsp
- Crackers or Toast for serving
Cook It
- Season the chicken tenders with the salt and pepper. Crush the fennel seeds open using a mortar and pestle and then sprinkle onto the chicken.
- Heat the oil in a large nonstick skillet or grill pan over medium heat, add the seasoned chicken tenders, and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove from the heat and place the chicken on a cutting board to cool, then finely chop.
- Wipe the pan clean with paper towels, place back on the heat, and add the pecans in a single layer. Toast in the dry pan for 5 to 6 minutes, tossing a couple times, until fragrant. Watch carefully, because they burn easily.
- Remove the pecans to a cutting board to let cool. Coarsely chop.
- In a medium bowl, combine the mayonnaise, cranberries, scallions, rosemary, chopped chicken, and pecans. Season to taste with salt and pepper. Serve in a bowl with crackers on the side.
