Chicken Fingers with Tropical Peanut Butter Sauce

"Kids will love this."

2 1/2 tablespoons oil

3/4 cup all-purpose flour

1 1/2 teaspoon garlic salt, divided

1/4 teaspoon red pepper flakes

1/2 ground black pepper

1 large egg plus 2 large egg whites

2 tablespoons cold water

1 cup dried bread crumbs

1 pound boneless, skinless chicken breasts, sliced into strips

1. Preheat oven to 400°. Pour oil into 9X13 baking dish.

2. In a shallow bowl, combine flour, 1/2 teaspoon garlic salt, and the peppers.

3. In a second shallow bowl, whisk the egg and egg whites with the cold water.

4. In a third shallow bowl, mix the breadcrumbs with 1/2 teaspoon garlic salt. Season the chicken with the remaining 1/2 teaspoon garlic salt.

5. Dip the chicken into the flour mixture, then into the egg mixture, then roll in the crumb mixture.

6. Place the chicken in the baking dish and turn to coat with the oil.

7. Bake for 22-25 minutes, rotating after 15 minutes. Serve with Tropical Peanut Butter Sauce.

For dipping sauce:

1/4 cup creamy peanut butter

1/4 cup apricot fruit jam

1/4 cup orange juice, or other tropical fruit juice

1/4 teaspoon orange peel

1. Mix all ingredients in a sauce pan. Place over medium-high heat, stirring until the mixture just starts to bubble. Remove from heat.

Ready in 40 minutes. Serves 4.