Chicken Fingers with Peanut Apricot Sauce
Chicken Fingers with Peanut Apricot Sauce
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
These kid-friendly chicken fingers take minutes to make and contain far less fat and sodium than the store-bought kind. Serve with crunchy vegetable sticks on the side for a very healthy meal.
Ingredients
- 4 boneless skinless chicken breasts
- 1 egg
- 1 tbsp cold water
- 1 cup dry breadcrumbs
- 1 tbsp chopped fresh coriander
- 1 tsp Cajun seasoning
- 1/4 tsp salt
- Peanut Apricot Sauce
- 1/4 cup apple juice
- 1/4 cup smooth peanut butter
- 2 tbsp apricot jam
- 1 clove garlic, minced
- 1-1/2 tsp 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.
More chicken finger recipes:
- Pecan-Crusted Chicken Fingers
- Chicken Fingers with Honey Mustard Sauce
- Chicken Fingers with Sweet Potato Oven Fries
Source : Canadian Living Magazine: April 2003
- Keywords : Dinner; Main Course; Bake; Chicken; Sports Events; Apricots;









