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Orange Chicken Fingers Recipe

   
 

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     Orange Chicken Fingers

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tablespoon sesame seeds
4 cups (3 1/2) ounces crispy rice cereal
1/2 teaspoon grated orange zest
2 egg whites
2 tablespoons low sodium teriyaki sauce
1 1/2 pounds boneless skinless chicken breasts, cut into tenders, about 18 pieces
1/2 cup low sugar orange marmalade
1 teaspoon grated ginger
1 tablespoon fresh squeezed lemon juice
 

Instructions
Preheat the oven to 425. Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool. Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed.
In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper. In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well.
Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping.


Originally Submitted
4/29/2013





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