Recipe: Spicy Chicken Fingers with Mango Dipping Sauce (using Shake and Bake)

SPICY CHICKEN FINGERS WITH MANGO DIPPING SAUCE

4 skinless, boneless chicken breasts
1 cup Shake and Bake
1 teaspoons curry powder
1 teaspoons ground cumin
1/2 teaspoons ground ginger
1/4 teaspoons cayenne pepper
1/4 teaspoons ground, black pepper
FOR THE MANGO DIPPING SAUCE:
1/2 cups water
1/2 cups sugar
1 mango; peeled/chopped
1/2 cups white wine vinegar

Preheat oven to 350 degrees F.

Slice chicken breasts into strips; set aside.

In a plastic bag, combine curry powder, cumin, ginger, cayenne pepper and black pepper. Shake to mix. Place chicken in bag and shake well to coat. Remove chicken from bag and place on a foil-lined baking sheet.

Place in oven and bake for 10 to 12 minutes, or until chicken is no longer pink inside.

TO MAKE MANGO-DIPPING SAUCE:
Stir water and sugar together in a small skillet. Heat over low heat until sugar dissolves.

Add mango and increase heat to medium-high. Slowly bring mixture to a boil. Remove from heat; let cool to room temperature.

In a blender combine mango mixture and vinegar until smooth. Dip chicken pieces in sauce.