Chili Lime Crisped Chicken Fingers

Serves 4

1 TBS (or to taste) Asian garlic chili sauce or other spicy Asian chili sauce
(like Sriracha, the red stuff that blows your head off), Tabasco will work**
1 TBS lime juice
1 TBS clover honey
¼ tsp salt
¼ tsp black pepper (or try lemon pepper)
10 oz uncooked chicken breast tenders or boneless, skinless chicken breast, sliced into 8 wide, long strips
½ cup plain whole wheat panko bread crumbs ***

**Watch your label, if using the Asian chili sauce and it is labeled HOT you may want to adjust the measurement to less if you can’t tolerate the heat.
***Panko- variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, and it has a crisper, airier texture than most types of breading. (from Wikipedia)

If you can’t find Panko try corn flakes and crush them in the blender or just use plain bread crumbs. The substitutions will change the nutrition content, so pay attention to your choices. There will be enough spice in the ingredients. And now, back to the recipe….

1. Preheat oven to 375◦ F. In a medium bowl, stir together the chili sauce, lime juice, honey, salt and pepper. Add the chicken and toss until well coated.
2. Place the bread crumbs in a shallow bowl. One at a time, dip all sides of the chicken strips into the bread crumbs and place on a large nonstick baking pan.
3. Bake 22 minutes or until done. Let chicken cool on pan for 5 minutes before serving.

Nutrition facts, per serving:
Serving size-2 chicken fingers

Calories 130
Total Fat 2 g
Cholesterol 40 mg
Carbohydrates 11 g
Sodium 190 mg
Protein 16 g