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Sweet Chili Ranch Chicken Strips with Apricot Sweet Chili Dipping Sauce!

Laura Petersen
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Ingredients
  

  • 1 lb skinless boneless chicken breasts slice in uniform shape and size
  • 3/4 C. Hidden Valley Sweet Chili Dressing
  • 1 C Plain Panko Bread Crumbs
  • 1 t smoked Paprika
  • 1/2 t onion powder
  • 1 t season salt
  • Dipping Sauce
  • 1/4 cup Hidden Valley Sweet Chili Dressing
  • 1/4 cup apricot preserves
  • 1/2 t crushed red pepper flakes
  • 1 T rice vinegar
  • 2 t chopped fresh cilantro

Instructions
 

  • Place chicken strips and 3/4 c Sweet Chili dressing in plastic zipper bag. Mix so chicken is completely coated with dressing. Place in fridge to marinade for at least an hour and up to 24 hours.
  • When ready to cook chicken remove from fridge. Pre-heat oven to 350 degrees. In a separate plastic zipper bag place Panko bread crumbs, paprika, onion salt and seasoned salt mix well. Carefully remove one chicken strip at a time from marinade and place in bread crumb bag and coat well with bread crumbs. Place on baking sheet sprayed with cooking spray. Repeat until all chicken strips are coated. Place baking tray in oven and bake for 30 minuets.
  • While chicken strips are baking prepare dipping sauce by combining all dipping sauce ingredients in a small bowl and mix until combined.