Chicken Strips with A Spiced Mango Dipping Sauce
Here is a dish my daughter, Tammy, helped me prepare last night!
Ingredients:
Boneless Chicken Strips:
2½ lbs. boneless chicken breast, sliced thin
3 sleeves of Ritz Crackers
4 tablespoons Living the Gourmet Dry Herb Rub
1 cup all purpose flour
3 eggs
Vegetable oil
Dashes of sea salt
Dashes of fresh ground black pepper
Spiced Dipping Sauce:
3 tablespoons melted butter, salted
2 tablespoons olive oil
1 12 oz. bag frozen mangos
A small handful cilantro, chopped
A small handful scallions, chopped
¼ jalapeno, chopped
1 tablespoon orange marmalade
3 tablespoons curry
Salt & pepper to taste
Boneless Chicken Strips:
2½ lbs. boneless chicken breast, sliced thin
3 sleeves of Ritz Crackers
4 tablespoons Living the Gourmet Dry Herb Rub
1 cup all purpose flour
3 eggs
Vegetable oil
Dashes of sea salt
Dashes of fresh ground black pepper
Spiced Dipping Sauce:
3 tablespoons melted butter, salted
2 tablespoons olive oil
1 12 oz. bag frozen mangos
A small handful cilantro, chopped
A small handful scallions, chopped
¼ jalapeno, chopped
1 tablespoon orange marmalade
3 tablespoons curry
Salt & pepper to taste
Preheat oven to 350 degrees:
In food processor, blend Ritz Crackers, 2 tablespoons Living the Gourmet Dry Herb Rub and a few dashes of salt, until a fine consistency. Set aside in a dish. In separate dish combine flour with 2 tablespoons of Living the Gourmet Dry Herb Rub.
Dredge your chicken strips in the flour mixture, egg wash and then bread crumbs. In a baking dish and drizzle some vegetable oil and place the chicken strips. Bake for 30-35 minutes or until a beautiful golden color.
Dipping Sauce:
In a cast iron pan, melt butter and olive oil. Add frozen mangos, cilantro, scallions, marmalade and jalapeno. Season with dashes of curry, sea salt and fresh ground black pepper. Simmer on low for 25-30 minutes.
Enjoy!
Catherine & Tammy
Chicken Strips with a spiced Mango dipping sauce