Chicken Fingers With Peanut Apricot Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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If you do not have coriander on hand you can use 1/2 tsp dried basil. Also, orange marmalade can be used in lieu of the apricot jam. Ingredients:
4 boneless skinless chicken breasts |
1 egg |
1 tablespoon cold water |
1 cup dry breadcrumbs |
1 tablespoon coriander, fresh, chopped |
1 teaspoon cajun seasoning |
1/4 teaspoon salt |
1/4 cup apple juice |
1/4 cup smooth peanut butter |
2 tablespoons apricot jam |
1 garlic clove, minced |
1 1/2 teaspoons cider vinegar |
Directions:
1. Slice each breast lengthwise into 4 equal strips.
2. In shallow bowl, whisk egg with cold water.
3. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
4. Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
5. Arrange chicken on greased rimmed baking sheet.
6. Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
7. Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.
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