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Fiery Chicken Fingers

fatfree.kitchen's picture
Ingredients
  Boneless skinless chicken breasts 2 Pound (About 6 Breast Halves)
  Picante sauce 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
  Ground cumin 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
Directions

1. Cut the chicken breasts crosswise into 32 strips, 1 inch each. Set aside.
2. Combine the marinade ingredients in a shallow dish. Place the chicken in the marinade, cover, and refrigerate for several hours or overnight
3. Coat a broiling pan with nonstick cooking spray. Arrange the marinated chicken strips in a single layer on the pan, and baste with the marinade.
4. Broil on the top oven rack for 5 minutes. Turn the strips over, and broil for an additional 3 minutes, or until the chicken is fork-tender and no longer pink inside.
5. Combine the sauce ingredients in a small bowl, and stir to mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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