Fall Meal Solutions #12: Asian Sesame Chicken Fingers

These are super delicious and again super easy…don’t let the steps scare you…I had them ready to go by the time the oven was ready…ENJOY!!

Asian Sesame Chicken Fingers

1½ pounds boneless skinless chicken breasts, cut into ½-¾-inch thick strips
2/3 cup Asian Sesame Slow-Cooker Sauce , divided**
1 tablespoon Onion Onion™ Seasoning **
1 cup plain panko bread crumbs
2-3 tablespoons grated Parmesan cheese
½ teaspoon black pepper
2 tablespoons mayonnaise

**order at http://www.SimplyKimberS.com

In medium bowl, combine chicken, 1/3 cup Asian Sesame Slow-Cooker Sauce and Onion Onion™ Seasoning.
In small bowl, combine bread crumbs, cheese and pepper. Place half in a shallow dish, adding more as needed.
Preheat oven to 425°F. Remove pieces of chicken from sauce mixture and roll evenly into bread crumbs; place on a greased foil-lined large baking sheet. Bake 12-15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
Let rest 5 minutes before serving. Meanwhile, in a small bowl, combine remaining 1/3 cup Asian Sesame Slow-Cooker Sauce and mayonnaise. Serve with chicken.
Makes 6 servings. Serve with Asian Stir-Fry Vegetables.

Tip: For crispier chicken, place on a baking rack on baking sheet.

Make ahead & freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining 1/3 cup Asian Sesame Slow-Cooker Sauce in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

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