Hoffman Media


Chicken Tender Crostini

Chicken Tender Crostini

 24 (1/2-inch-thick) slices baguette

2 tablespoons extra-virgin olive oil

1/2 cup mayonnaise

1/4 cup chopped fresh herbs, such as parsley, chives, and dill

2 teaspoons fresh lemon juice

1 teaspoon fresh lemon zest

6 chicken tenders, fully cooked

• Preheat oven to 425°.

• Brush both sides of baguette slices with olive oil. Place on

baking sheets.

• Bake until lightly golden brown, 4 to 6 minutes. Cool


• In a medium bowl, combine mayonnaise, herbs, lemon juice, and

lemon zest, stirring until blended. Spread on

prepared baguette slices. Set aside.

• Cut chicken tenders into 4 pieces each. Place 1 piece on top of

each prepared baguette slice.

• Garnish with additional herbs, if desired. Serve immediately.

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