Categories: Chicken
Ingredients
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tbs water
- 1 1/4 cups dry bread crumbs
- 1 tbs sesame seeds
- 4 skinless, boneless chicken breast halves, cut into 3-inch strips
- For the dipping sauce:
- 3 tbs apricot jam
- 4 tsp peanut butter
- 2 tbs water
- 1 tbs soy sauce
- fresh parsley sprigs to garnish
Directions
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Preheat oven to 400 degrees . Spray nonstick baking sheet with vegetable cooking spray. Set aside.
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To prepare sauce, in a blender or food processor fitted with the metal blade, process jam, peanut butter, water and soy sauce until smooth. Set aside.
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Place flour in a shallow bowl. In a medium bowl, whisk together the egg and water. On a sheet of waxed paper, combine bread crumbs and sesame seeds. Mix well. Set aside.
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Working in batches, coat chicken strips with flour; dip strips in egg, draining off excess. Then dredge in bread crumb mixture, turning to coat. Place in a single layer on prepared baking sheet.
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Bake until golden and cooked through, turning once, about 10 minutes. Garnish dipping sauce with parsley and serve with the chicken strips.