Spice-Rubbed Chicken Fingers W Cilantro Dipping Sauce

Ingredients

• cooking spray
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/2 lb chicken breast tenders
• 1/4 cup fresh cilantro stem
• 2 tablespoons parsley sprigs
• 2 tablespoons blanched slivered almonds
• 1/2 garlic clove
• 1/2 serrano chili pepper, seeded (wear plastic gloves when handling)
• 1/16 teaspoon salt
• 1 tablespoon lime juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• 1 sprig fresh cilantro, for garnish

Directions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While

5. 5

   the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape

6. 6

   down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.

7. 7

   Place the chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish

8. 8

   with the cilantro.