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  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

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: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1146 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0.2 g

Cholesterol 526.2 mg175.4%

Sodium 1586.2 mg66.1%

Total Carbohydrates 35 g11.5%

Dietary Fiber 0.06 g0.24%

Sugars 32.5 g

Protein 210 g419.1%

Vitamin A 11.7% Vitamin C 18.4%

Calcium 14% Iron 47.6%

*Based on a 2000 Calorie diet

Fiery Chicken Fingers Recipe