Baked Chicken Strips & Salsa Sauce

Photo: Lady Catherine Gourmet

Ingredients

2 pounds boneless chicken breast -sliced thin

2 cups seasoned panko bread crumbs

1 cup all-purpose flour – plus 1 tsp paprika

3 eggs -beaten

Olive oil

Grated Romano cheese

Salsa Dipping Sauce:

16 ounces jar of your favorite salsa

1 quart grape tomatoes - halved

1 Jalapeño -diced with seeds

4 cloves garlic -crushed and chopped

1 teaspoon capers – plus 1 tsp caper juice

1 cup bunch fresh parsley chopped – about 1

3 tablespoons olive oil

Preparation

Preheat oven 350 degrees:

Set up three dishes one with flour and paprika, one with egg wash and one with panko bread crumbs. Dip chicken strips first in flour, then in egg wash and finally in the bread crumbs.

Place chicken in a baking pan and drizzle with olive oil. Bake the chicken strips for about 30-35 minutes.

When chicken is done carefully loosen with a spatula so that you do not rip off the bread crumbs.

Garnish the chicken with grated Romano cheese.

Salsa Sauce:

Heat a large frying pan with olive oil. Add the jalapeño, garlic, halved grape tomatoes, parsley and capers. Heat this for a few minutes and then add your favorite salsa.

Continue to simmer for a few minutes, until the salsa is well combined and heated.