"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, September 3, 2014

Cinnamon Pecan Crusted Chicken Strips with Mango Orange Dip

Agropur Division Natrel-Recipe

Preparation: 25 minutes
Marinating time: 1 hour or overnight
Cooking: 12 minutes
Serves: about 30 pieces

4 boneless chicken breast halves
1 cup (250 mL) Sealtest Sour Cream
2 tbsp (30 mL) balsamic vinegar
2 cups (500 mL) cornflakes
1 cup (250 mL) pecans
1 1/2 tsp (6 mL) ground cinnamon
Salt and pepper to taste

1 cup (250 mL) coarsely chopped mango
1 orange, peeled and sectioned
3 tbsp (45 mL) finely chopped red onion
2 tsp (15 mL) finely chopped cilantro
2 tsp (10 mL) lime juice
Salt and pepper to taste

1. Cut chicken into strips. Combine sour cream and vinegar. Mix with chicken. Marinate 1 hour or overnight.
2. Combine cornflakes, pecans and seasonings in food processor until roughly chopped. Coat marinated chicken strips with pecan mixture. Place on parchment lined baking sheet.
3. Bake at 375 °F (190 °C) for 10-12 minutes or until cooked through. Serve with mango orange dip.

1. Combine mango and orange in food processor until coarsely chopped. Stir in remaining ingredients.

Recipe tip
Prepare the dip in advance, allowing the flavours to blend.

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