Oven-Fried Chipotle Chicken Fingers
Makes about 10 fingers
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1 pound chicken breast
1/2 cup Saucy Mama Lime Chipotle marinade
1 cup panko
1/2 teaspoon salt, divided
Preheat the oven to 425 degrees.
Line a baking sheet with foil and grease with olive oil or cooking spray.
Place the chicken breast on a work surface and cover with a sheet of plastic wrap. Using a rolling pin, frying pan, meat mallet, or other heavy object, pound the chicken until 1/2 inch thick. Remove the plastic and cut into 1/2-inch strips.
Place the marinade and panko in two separate shallow bowls. Season the chicken with 1/4 teaspoon of salt, and combine the remaining salt with the panko.
Coat the chicken strips in the marinade, then toss in the panko until fully covered in crumbs. Shake off any excess bits and arrange on the baking sheet.
Bake in the oven for 10 minutes. Flip the chicken fingers so they brown on the other side, and cook for another 3-5 minutes until the chicken is cooked through and the crust is brown.