SERVES 4
These chicken strips are made just for adults. They are coated with panko breadcrumbs and baked to a perfect crunch. An easy-to-make apricot sauce adds a touch of sophistication, elevating the dish above the mundane honey-mustard world where chicken strips usually reside.
1 ½ pounds skinless, boneless chicken breasts, cut lengthwise into 1-inch-wide strips
½ cup low-fat buttermilk
4 cups panko breadcrumbs
Freshly ground pepper
¼ cup apricot jam
3 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1. Preheat the oven to 400° F.
2. Put the chicken strips and buttermilk in a large bowl, stir to coat completely, and refrigerate for 1 hour.
3. Put the panko in a large shallow dish and season with pepper. Roll a piece of chicken in the panko until completely coated, and transfer it to a rimmed baking sheet. Repeat with the remaining chicken. Bake for 8 minutes, or until the chicken is crisp on the outside and cooked through. Let cool slightly.
4. In a small bowl, whisk together the jam, lemon juice, and mustard. Serve alongside the chicken strips.