Chili Chicken Strips with Spiced Picante Sauce
30 minutes
Serves: 4
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.
Ingredients
- CHICKEN
- 1/3 cup yellow cornmeal
- 1-1/2 teaspoon chili powder
- 3/4 teaspoon garlic salt
- 14 ounces Just Bare 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
Instructions
- 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. Cook to internal temp of 165°F.
- Meanwhile, mix all sauce ingredients until well blended. Serve with crisp chicken tenders.