Spice-Rubbed Chicken Fingers

By Scrappin Broad

Ingredients

• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 lb. chicken breast tenders
• 1/2 c cilantro sprigs
• 1/4 c parsley sprigs
• 1/4 c blanched slivered almonds
• 1 clove garlic
• 1 serrano chile pepper, seeded
• 1/8 tsp salt
• 2 Tbsp lime juice
• 2 Tbsp water

Preparation

Step 1

Coat a grill rack or broiler-pan with cooking spray. Preheat grill or broiler.

In a cup, combine the chili powder, cumin and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub 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.

In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper and salt. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the suace is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.

Place the chiken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes or until cooked throughout.

Serve with the sauce and garnish with the cilantro.