Ingredients
1
package (11 oz) frozen Parker House style rolls (16 rolls), thawed
6
tablespoons roasted salted hulled pumpkin seeds (pepitas)
1/4
cup Progresso™ plain bread crumbs
1 1/4
teaspoons ground cumin
1/4
teaspoon ground red pepper (cayenne)
1/4
cup Gold Medal™ all-purpose flour
1
egg, beaten
3/4
lb uncooked chicken breast tenders (not breaded)
1/2
teaspoon salt
1/4
cup canola oil
1/4
cup mayonnaise
1/4
cup honey mustard
Preparation
Heat oven to 350°F. Bake rolls as directed on package.
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.
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.
In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center. Drain.
In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper.
Split rolls. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops. Serve warm.
