Chili Chicken Strips with Spiced Picante Sauce
You can’t beat a simple coleslaw with these savory tenders - a combo of chopped cabbage, julienned carrot, and thinly sliced red onion, tossed with a creamy slaw dressing perhaps. Try adding some chopped fresh cilantro or julienned jicama for a southwestern touch.
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings
Ingredients
CHICKEN
1/3 cup
yellow cornmeal
1-1/2 teaspoon
chili powder
3/4 teaspoon
garlic salt
14 ounces
Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
2 tablespoons
olive oil
SAUCE
1 cup
mild picante or taco sauce
1 tablespoon
honey
1/4 teaspoon
ground cumin
1/4 teaspoon
ground coriander
1/4 teaspoon
ground cinnamon
Directions
- Heat oven to 425°F.
- Mix cornmeal, chili powder and garlic salt in a shallow dish. Dredge chicken in mixture to coat them completely. Arrange on baking sheet; drizzle with oil.
- Bake for 6 to 8 minutes or until golden brown.
- Meanwhile, mix all sauce ingredients until well blended. Serve with crisp chicken tenders.
Nutritional Information
PER SERVING • Calories 240 • % Calories from Fat 30 • Total Fat 8 g • Saturated Fat 1 g • Cholesterol 60 mg • Sodium 670 mg • Total Carbohydrate 18 g • Dietary Fiber 1 g • Protein 23 g • Sugars 7 g • % DAILY VALUE • Vitamin A 14 % • Vitamin C 5 % • Calcium 1 % • Iron 8 % • DIETARY EXCHANGES • Lean Meat 3 • Fat 2 • Vegetable 1 • Fruit 1Substitutions/Variations
Prepared barbecue sauce or plain picante sauce for dipping.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.