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Coconut & Almond Chicken Strips with Sweet and Spicy Apricot Dipping Sa

Ingredients

  • Coconut and Almond Chicken Strips:
  • 4 Maple Leaf Prime® Boneless Skinless Chicken Breasts, cut into 1-inch wide strips
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 WF large white eggs
  • 3/4 cup (180 mL) unsweetened dried coconut
  • 1/2 cup (125 mL) ground almonds
  • 1/2 cup (125 mL) corn meal
  • 1/2 tsp (2 mL) paprika
  • Pinch cayenne pepper (optional)
  • WF Original canola oil spray
  • Sweet and Spice Apricot Dipping Sauce:
  • 1/3 cup (75 mL) WF pure apricot jam
  • 2 tbsp (30 mL) WF orange juice from concentrate unsweetened
  • 2 tbsp (30 mL) rice vinegar
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) chili flakes

Directions

  1. Preheat oven to 425°F. Line baking sheet with foil and lightly coat with cooking spray.
  2. Season chicken strips with half of the salt and pepper. In a shallow bowl, using fork, beat eggs with 2 tbsp water.
  3. In a separate shallow bowl combine coconut, almonds, cornmeal, paprika, cayenne (if using) and remaining salt and pepper,
  4. Dip each chicken strip in egg mixture. Then dredge each chicken strip in coconut almond mixture.
  5. Place chicken strips on prepared baking sheet. Lightly coat strips with cooking spray. Bake for 15 to 17 minutes or until chicken is cooked through and golden brown. Serve with Sweet and Spicy Apricot Sauce.

Sweet and Spicy Apricot Sauce:

6. Stir the apricot jam with the orange juice, rice vinegar, garlic and chili flakes.

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Related Recipes

Coconut & Almond Chicken Strips with Sweet and

Ingredients

  • Coconut and Almond Chicken Strips:
  • 4 Maple Leaf Prime® Boneless Skinless Chicken Breasts, cut into 1-inch wide strips
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 WF large white eggs
  • 3/4 cup (180 mL) unsweetened dried coconut
  • 1/2 cup (125 mL) ground almonds
  • 1/2 cup (125 mL) corn meal
  • 1/2 tsp (2 mL) paprika
  • Pinch cayenne pepper (optional)
  • WF Original canola oil spray
  • Sweet and Spice Apricot Dipping Sauce:
  • 1/3 cup (75 mL) WF pure apricot jam
  • 2 tbsp (30 mL) WF orange juice from concentrate unsweetened
  • 2 tbsp (30 mL) rice vinegar
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) chili flakes

Directions

  1. Preheat oven to 425°F. Line baking sheet with foil and lightly coat with cooking spray.
  2. Season chicken strips with half of the salt and pepper. In a shallow bowl, using fork, beat eggs with 2 tbsp water.
  3. In a separate shallow bowl combine coconut, almonds, cornmeal, paprika, cayenne (if using) and remaining salt and pepper,
  4. Dip each chicken strip in egg mixture. Then dredge each chicken strip in coconut almond mixture.
  5. Place chicken strips on prepared baking sheet. Lightly coat strips with cooking spray. Bake for 15 to 17 minutes or until chicken is cooked through and golden brown. Serve with Sweet and Spicy Apricot Sauce.

Sweet and Spicy Apricot Sauce:

6. Stir the apricot jam with the orange juice, rice vinegar, garlic and chili flakes.