| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray
- 2 large eggs
- 1 tablespoon dijon mustard
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- Kosher salt
- 2 cups panko (Japanese breadcrumbs)
- 3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
- 1 bunch broccoli, cut into florets
- 3/4 cup ketchup
- Juice of 1 lime
Instructions
- Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
- Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
- Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.
Nutrition Facts
| Calories | 330 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 155 milligrams |
| Sodium | 1190 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 3 grams |
| Protein | 37 grams |
| Calories | 330 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 155 milligrams |
| Sodium | 1190 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 3 grams |
| Protein | 37 grams |
Reviews
I didn’t like it! didn’t have any flavor because the chicken was not marinated!
Made this for my family and everyone loved it.
I’m impressed with all that I have tried
Wow! The chicken fingers were absolutely delicious! I cut back a little on the curry powder and added a touch more of the cumin (happens to be my favorite spice). I used Italian-style Panko. I didn’t make the sauce or broccoli so I can’t comment.
Here’s a twist. For Super Bowl I did this:
Add a quarter bottle of Franks Buffalo Wing Hot Sauce to the beaten egg and Dijon mustard. Add the chicken strips and marinate for at least 3 hours in the fridge. Skip all of the spices.
Add some sesame seeds and freshly cracked black pepper to the Panko bread crumbs before you coat the chicken strips.
After the first 20 mins of cooking, move the rack to the top shelf of the over and bake for another 5 mins to get a golden brown crust.
Serve with a chunky blue cheese dressing (like Marie’s) and carrot and celery sticks. Just like buffalo chicken wings but better for you!
These were gone in 10 mins! Had to run out and buy more chicken breast to make more.
Add a quarter bottle of Franks Buffalo Wing Hot Sauce to the beaten egg and Dijon mustard. Add the chicken strips and marinate for at least 3 hours in the fridge. Skip all of the spices.
Add some sesame seeds and freshly cracked black pepper to the Panko bread crumbs before you coat the chicken strips.
After the first 20 mins of cooking, move the rack to the top shelf of the over and bake for another 5 mins to get a golden brown crust.
Serve with a chunky blue cheese dressing (like Marie’s) and carrot and celery sticks. Just like buffalo chicken wings but better for you!
These were gone in 10 mins! Had to run out and buy more chicken breast to make more.
The simplest and it is a delicious recipe
Good taste. My girls love them.
Made it as written. Great flavor and very easy to make. It is a nice lighter version as it is baked. However, the crust is not the same as a fried batter. But, the panko does give a nice crunch. As written, it didn’t brown or crisp enough so I resprayed them and put them under the broiler a few minutes to get a better crunch and color.
After reading this I remembered how turmeric (major ing. of curry) is sooo helpful in breaking down the congestion & cough… as both my grandkids are suffering for it, I decided to follow this as closely as I could since s/chicken fingers were already being marinated in yogurt w/s&p (opted out egg mixture)… In went s/turmeric, cumin & a pinch of masala (didn’t want to make it spicy) in the yogurt marinade & also in bread crumbs. Left few pieces w/out any crumbs for my 1 yr. old & the rest for my 3 yrs. old grandson. Baked them on a cookie rack for crunch all around. He loved it… as did the yr. old (of course, for her I pureed it in blender w/rice, s/country greens, & low sodium broth for liquid; then froze them in ice tray for later use). I did make my own ketch mixture w/turmeric, cumin, 1 Tbsp. lime juice, & Worcestershire.
For adults, I’d add freshly grated ginger, garlic, jalapeno, & cilantro in my marinade & in the bread crumbs. Also, sub yogurt for eggs & Dijon…
For adults, I’d add freshly grated ginger, garlic, jalapeno, & cilantro in my marinade & in the bread crumbs. Also, sub yogurt for eggs & Dijon…
This recipe has become a favorite at home. It’s so easy to make and delicious! I marinade the chicken early in the day then dip it in panko and bake it when it’s time to bake.