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.
2
People talking
INGREDIENTS
Nutrition- 1
- 1tablespoon cold water
- 1cup dry breadcrumbs
- 1tablespoon coriander, fresh, chopped
- 1teaspoon cajun seasoning
- 1⁄4teaspoon salt
Peanut Apricot Sauce
- 1⁄4cup apple juice
- 1⁄4cup smooth peanut butter
- 2tablespoons apricot jam
- 1
- 1 1⁄2teaspoons cider vinegar
Advertisement
DIRECTIONS
- Slice each breast lengthwise into 4 equal strips.
- In shallow bowl, whisk egg with cold water.
- In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
- Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
- Arrange chicken on greased rimmed baking sheet.
- Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
- 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.
Advertisement