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Crunchy Chicken Fingers

Source of Recipe

Heinz Chili Sauce Bottle


Recipe Introduction

Believe it or not, this recipe was mostly GFCF to being with. Just be sure you use a malt-free corn flake and soy parmesan. If you want to omit the parmesan add in come corn meal or other coarse ground flour to replace it and add a little nutritional yeast or extra salt to make up for the flavour.

List of Ingredients

2/3 cup Heinz Chili Sauce
2 tbsp Heinz Tomato Paste
1 cup crushed cornflake-style cereal
1/4 cup soy Parmesan cheese
1/2 tsp each salt and pepper
1 1/2 lb skinless, boneless chicken breasts, cut into strips
1/2 cup Heinz Western Grill BBQ Sauce, Honey Garlic or other barbecue sauce


Recipe

Preheat oven to 400� F (200� C).

Blend chili sauce with tomato paste until smooth. Toss crushed cornflakes with soy cheese, salt and pepper in a shallow dish.

Dip each chicken strip in the chili sauce mixture and then coat evenly in cereal mixture. Lay in a single layer on a greased or foil-lined baking sheet.

Bake, turning once, for 15 minutes or until golden brown and cooked through. Serve chicken fingers with barbecue sauce as a dipping sauce.

Makes 4 servings.

Twists:

Twist 1 For a crunchy, club-style chicken wrap, roll 2 of the chicken fingers up with lettuce and tomato in a rice or corn flour tortilla.

Twist 2 For making the crushed crumbs, transfer the cereal to a zip-top bag and roll with a rolling pin.

Twist 3 For another great dipping sauce, blend 2 tbsp Heinz Mustard with 1/4 cup liquid honey.