Asian Sesame Chicken Fingers

Homemade Chicken Fingers!  These were so delicious.  I made them a little on the chunky side.  There were no leftovers.  This does have a seasonal ingredient in it.  If you would like to make this (and I encourage you to try it!), you will need to place your order before March 7th at my website.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-3/4 inch thick strips
2/3 c Asian Sesame Slow-Cooker Sauce, divided
1 Tbsp Onion Onion Seasoning
1 c plain panko bread crumbs
2-3 Tbsp grated Parmesan cheese
1/2 tsp black pepper
2 Tbsp mayonnaise

Instructions:

1.  In medium bowl, combine chicken, 1/3 cup Asian Sesame Slow-Cooker Sauce and Onion Onion Seasoning.

2.  In small bowl, combine bread crumbs, cheese and pepper.  Place half in a shallow dish, adding more as needed.

3.  Preheat oven to 425 degrees 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 degrees F on an instant-read food thermometer.

4.  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.