Worknight Dinner Recipe: Chipotle Chicken Fingers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound (16 ounces) boneless, skinless chicken breasts
  • 1½ tablespoons lime juice (from about 1½ limes)
  • 2 green onions, finely chopped
  • 2 tablespoons finely chopped cilantro
  • ½ teaspoon kosher salt
  • 1 clove garlic, mashed
  • 1 cup panko breadcrumbs
  • 3 teaspoons ground chipotle powder, divided (or more if you like a lot of heat)
Instructions
  1. Preheat the oven to 425 degrees.
  2. Line a baking sheet with foil and coat with a thin layer of cooking spray. Place chicken on a cutting board and slice into thin strips (about ½ inch in diameter). Set aside.
  3. Make the marinade: In a bowl, combine lime juice, chopped green onion, cilantro, garlic, salt and 1 teaspoon chipotle power. Add chicken and toss until it is evenly coated with the mixture.
  4. In a separate shallow bowl, combine the panko breadcrumbs and 2 teaspoons chipotle powder . Toss the chicken strips in the panko mixture, one at a time, until each fully covered in breadcrumbs. Shake off any excess breading and arrange on the baking sheet.
  5. Bake in the oven for 10 minutes. Flip the chicken fingers so they brown on the other side, and cook for another 5 minutes until the chicken is cooked through and the crust is brown. Makes about 16 chicken fingers. Serve with your favorite dipping sauce.
Recipe by In Good Taste at http://ingoodtaste.kitchen/chipotle-chicken-fingers/