Chicken Fingers with Peanut Apricot Sauce
Bake the chicken the night before and pack in a microwaveable container to either warm at school or enjoy cold. A small separate container can carry the dipping sauce. If you can't send a peanut item to school, just send some plum sauce. Add celery and carrot sticks for munching alongside.
Servings: 4
Ingredients:
Chicken Fingers with Peanut Apricot Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 350 |
| pro | 38 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 124 mg |
| sodium | 453 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 5% |
| vit C | 10% |
| folate | 13% |
Suggested Recipes
-
4 boneless skinless chicken breasts
1 egg
1 tbsp (15 mL) cold water
1 cup (250 mL) dry bread crumbs
1 tbsp (15 mL) chopped fresh coriander (or 1/2 tsp/2 mL dried basil)
1 tsp (5 mL) cajun seasoning
1/4 tsp (1 mL) salt
Peanut apricot Sauce:
1/4 cup (50 mL) apple juice
1/4 cup (50 mL) smooth peanut butter
2 tbsp (25 mL) apricot jam
1 clove garlic, minced
1-1/2 tsp (7 mL) cider vinegar
Preparation:
Slice each chicken breast lengthwise into 4 strips; set aside. 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 bread crumb mixture to coat all over.
Arrange chicken on greased rimmed baking sheet. Bake in 400°F (200°C) oven until golden and no longer pink inside, about 15 minutes.
Peanut Apricot Sauce: Meanwhile, in microwaveable bowl, combine apple juice, peanut butter, apricot jam, garlic and vinegar; cover and microwave at Medium-High (70%) for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.
Tags:
Main Course; Lunch; Fruits; Nuts; Poultry-Chicken; Bake; For Kids;
Source
Canadian Living Magazine: April 2003
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