Ingredients:
Chicken Strips:
1 pound skinned and boned chicken breast halves
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1 large egg, beaten
1/3 cup milk
1/2 cup Italian-seasoned breadcrumbs
1/4 cup sesame seeds
1/4 tsp salt
3 Tbsp butter, melted
Apple butter-peanut sauce:
1/2 cup creamy peanut butter
1/3 cup apple butter
1 1/4 cups chicken broth
1 Tbsp freshly grated ginger
1/4 tsp salt
Directions:
Chicken Strips:
Cut chicken into 1/4” lengthwise strips. Combine flour, salt, and pepper in a large ziplock bag. Add chicken strips, seal bag, and shake to coat.
Combine egg and milk in a shallow dish, stirring well. Combine breadcrumbs, sesame seeds, and 1/4 tsp salt in a shallow dish. Dip chicken strips in egg mixture, and dredge in breadcrumb mixture. Place in a lightly greased 13 x 9” pan; drizzle with butter.
Cover and bake at 425 degrees for 20 minutes or until done. Serve with Apple Butter-Peanut Sauce.
Apple butter-peanut sauce:
Combine all ingredients in a small saucepan over medium-high heat. Bring just to a boil; reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Remove from heat; cool. Serve at room temperature.