- Total time 30 minutes
- Portion size 4 servings
Ingredients
Apricot Sauce:
Method
In food processor, pulse cashews, bread crumbs, paprika, garlic and onion powders, salt, pepper and cayenne until mixture resembles coarse crumbs; transfer to shallow dish. Place eggs in separate shallow dish.
Preheat oven to 400°F. Dip chicken strips in eggs; dredge in bread crumb mixture. Place on parchment paper-lined baking sheet; drizzle olive oil over top. Bake, turning halfway through, until golden and cooked through, about 15 minutes.
Apricot Sauce
Meanwhile, in microwave-safe bowl, mix together jam, mustard, soy sauce and cider vinegar; microwave until heated through, about 30 seconds. Serve with chicken strips for dipping.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 700 mg
- Sugars 11 g
- Protein 43 g
- Calories 445
- Total fat 17 g
- Cholesterol 95 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
