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.