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Nutrition Facts
Serving Size 1 (155g) Recipe makes 2 servings
Calories 245
Calories from Fat 116		(47%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 305mg		12%
Potassium 426mg		12%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 1.5g	6%
	Sugars 0.8g
Protein 28.6g		57%
detailed view... how is this calculated?

Spice-Rubbed Chicken Fingers W Cilantro Dipping Sauce

Recipe #341623 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: wicked cook 46
Dec 4, 2008

Have not made this yet.Posting for safe keeping Can't remember which magazine I got it from

SERVES 2 (change servings and units)

Ingredients

cooking spray
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/2 lb chicken breast tenders
1/4 cup fresh cilantro stem
2 tablespoons parsley sprigs
2 tablespoons blanched slivered almonds
1/2 garlic clove
1/2 serrano chili pepper, seeded (wear plastic gloves when handling)
1/16 teaspoon salt
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon water
1 sprig fresh cilantro, for garnish

Directions

1
Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
2
In a cup, combine the chili powder, cumin, and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub
3
the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
4
In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While
5
the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape
6
down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.
7
Place the chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish
8
with the cilantro.

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Featured Reviews for This Recipe

From: MarraMamba

On Jul 11, 2009

ohhhh i loved this. The sauce was so refreshing with the spiciness of the chicken. I really loved it.

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From: Queen Dana

On Jun 1, 2009

I thought the spice rub was ok but the cilantro dipping sauce was great. Next time I make this I will double the dipping sauce because I like a lot. Made for ZWT5.

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From: Andi of Longmeadow Farm

On Apr 19, 2009

I made this yesterday for "Saturday Lunch at the Farm" and talk about a bunch of hoop laa that started I would say I didn't make enough. I followed this recipe and directions completely, and didn't change anything. This is spicy, but not so spicy anyone would even suggest it as "hot". Just full of flavor. The dipping sauce is terrific, and I can see using this sauce to dip vegetables, pretzels, cucumbers, chps, just about anything in. Wonderful taste! I made these again today, as I had a large size pack of chicken tenderloins. I rubbed the chicken again with all the ingredients, then baked as instructed. Upon finishing I then chopped these in smaller pieces and used them for the most delicious enchilada base that I have ever tried. Made a mixture of green chilies, fresh tomatoes, cumin, and this wonderful chicken. Yum! with a capital Y Made for Everyday is a Holiday April 2009

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From: Shelby Jo

On Feb 12, 2009

Oh my goodness this was phenomenal! It was easy to prepare too! I cooked the chicken indoors under the broiler but would love to grill them outdoors in nicer weather. I was a little nervous about the dipping sauce but it was great!! I used a habenero instead of serrano chile though. Still had LOTS of heat!! This is a great recipe and I'm looking forward to chopping up the leftover chicken to put on a lettuce salad tomorrow for lunch! Thanks so much for posting! Made for Photo Tag.

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