Chicken Fingers With Peanut Apricot Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 egg
1 tablespoon cold water
1 cup dry breadcrumbs
1 tablespoon coriander, fresh, chopped
1 teaspoon cajun seasoning
1/4 teaspoon salt
Peanut Apricot Sauce
1/4 cup apple juice
1/4 cup smooth peanut butter
2 tablespoons apricot jam
1 garlic clove, minced
1 1/2 teaspoons cider vinegar

Preparation

Slice each breast lengthwise into 4 equal strips.
In shallow bowl, whisk egg with cold water.
In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
Arrange chicken on greased rimmed baking sheet.
Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.