Ingredients
The following ingredients have 4 Servings
- 2 large chicken breasts, (boneless, skinless, sliced into strips)
- 1 large egg, (beaten)
- 2 - 3 tbsp Cajun seasoning mix, (homemade or store-bought)
- 1 cup Panko crumbs, (gluten-free, if necessary )
- 1 large nectarine or peach (finely diced, (1 cup))
- 1/2 red bell pepper (finely diced (1/2 cup))
- 1/4 cup red onion (finely diced)
- 1 medium jalapeño pepper, (minced)
- 2 tbsp cilantro leaves (chopped)
- 1 tsp lime zest
- 2 tbsp lime juice (freshly squeezed)
Instruction
- Preheat oven to 350°F. Spread Panko crumbs on a baking sheet and toast for 4-5 minutes for a golden brown coating on your chicken strips. (optional)
- Preheat oven to 400°F. Place a wire rack on top of a sheet pan.
- In a small bowl, beat egg. In another bowl, combine Cajun seasoning mix and Panko crumbs. Dip the chicken strips in beaten egg, then dredge in Cajun-seasoned Panko crumbs then place on the rack on top of the sheet pan.
- Bake at 400°F for 15 - 20 minutes or until crust is golden brown and chicken is no longer pink inside.
- Meanwhile, prepare the salsa. Chop the nectarine, red pepper, red onion, and cilantro leaves. Mince the jalapeño pepper. Combine all ingredients with the lime zest and juice in a small bowl.
- Serve the chicken strips with nectarine salsa on the side. Best served right away.