Ginger Rhubarb Chutney with Cajun Chicken Tenders
Ginger Rhubarb Chutney last season and still have a couple of jars in my cold room. Since my stay in Tennessee I have become fond of using cornmeal to add a nice crust when pan frying. These chicken tenders were dipped in milk then rolled in a mixture of cornmeal and Tony Cacheres Cajun Seasoning Mix. How easy is that! I pan fried them in a little goose fat and served with my chutney. It was so good. Yum. Healthier than pub food and tastier, too!