N'Orlins Zesty Chicken and Dip


Malt Marinade
1-1/4 lbs. boneless skinless chicken, cut into strips
1/3 cup HOLLAND HOUSE Malt Vinegar
1/3 cup packed brown sugar
2 Tbsp. soy sauce

Pecan Breading
3/4 cup finely chopped pecans
1/4 cup plain dry breadcrumbs
2 to 3 tsp. Cajun seasoning blend

Tangy Dip
1 cup apricot jam or pineapple-apricot jam
2 Tbsp. HOLLAND HOUSE® Malt Vinegar
1 tsp. Cajun seasoning blend 


Place chicken strips in a non-metallic bowl or a sealable plastic bag. Combine malt vinegar, brown sugar and soy sauce in a small bowl; stir well to dissolve sugar. Pour over chicken and toss to coat. Refrigerate 30-40 minutes. Preheat oven to 400˚F. Spray one large sheet tray or two smaller trays with cooking spray. Combine pecans, breadcrumbs and Cajun seasoning in a bowl; mix well. 

Drain chicken in a colander. In batches, coat chicken with breading and place close together on tray. When tray is full, spray chicken lightly with cooking spray. Bake 20 minutes.

For dip, stir together jam, malt vinegar and Cajun seasoning. Serve with hot-cooked chicken strips. Use toothpicks if desired. 

Makes 8 servings.


Per serving: 290 calories, 17g protein, 34g carb, 9g fat (1g sat. fat), 40mg chol, 210mg sodium, 1g fiber

N'Orlins Zesty Chicken and Dip
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