Chicken Strips With Cilantro-Yogurt Marinade - cooking recipe

Ingredients

4 chicken breasts, boneless and skinless, cut into strips (or 1 1/2 - 2 lbs chicken tenders)
8 ounces Greek yogurt (the thick kind, such as Fage brand)
1/2 cup fresh cilantro, chopped, stems are okay
4 garlic cloves, coarsely chopped
4 green onions, trimmed and chopped
1 lime, zested and juiced
1/2 teaspoon cumin
1 dash cayenne pepper (Or more, if more heat is desired)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons fresh cilantro (chopped, for serving) (optional)
1 lime (cut into wedges, for serving) (optional)
3 cups breadcrumbs (Panko is preferable, but you can use the regular kind too.)

Preparation

In a food processor or blender, thoroughly blend the yogurt, cilantro, chopped garlic, green onion, lime zest and juice, cumin, and cayenne. Season well with salt and pepper.
Mix the chicken strips with the marinade and marinate for a few hours in the refrigerator (or overnight), stirring occasionally. In a pinch, you can marinate at room temperature for 1/2 hour, stirring occasionally.
Dredge the chicken to coat it thoroughly in the bread-crumbs. Place on a lined, lightly greased baking sheet and roast in a 350 oven until cooked through, about 30 minutes, flipping halfway through. (Note: Since there's little fat here, the chicken won't be golden brown as you might expect. You can spray it with olive oil or cooking spray for a more attractive color.).
Serve chicken sprinkled with cilantro with a lime wedge on the side for squeezin'. (Note: I like to serve this dish over my recipe for \"Creamed Corn with Bacon and Chipotle\").