Chicken Fingers With Peanut Apricot Sauce

If you do not have coriander on hand you can use ½ tsp dried basil. Also, orange marmalade can be used in lieu of the apricot jam.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

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

• Peanut Apricot Sauce

• 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.