Chicken Fingers With Curried Ketchup
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| Cooking spray | |
| 2 large | eggs |
| 1 tablespoon | dijon mustard |
| 2 teaspoons | curry powder |
| 1 teaspoon | ground cumin |
| Kosher salt | |
| 2 cups | panko, (Japanese breadcrumbs) |
| 3 | skinless, boneless chicken breasts, (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips |
| 1 bunch | broccoli, cut into florets |
| 3/4 cup | ketchup |
| Juice of 1 | lime |
Directions
Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.
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