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Baked Chicken Strips with Salsa Rosa Sauce

By chef Marco Giampaoli

Juicy chicken strips baked until golden, served with a mildly spicy salsa rosa sauce. A lighter version of a popular classic for a quick dinner.

30 min
Medium

5 min prep · 25 min cook

Baked Chicken Strips with Salsa Rosa Sauce
717 kcal · per serving
Protein 64g Carbs 72g Fat 16g
Ingredients

What you will need

11 items · serves 1
  • Chicken Breast 1 pcs
  • Breadcrumbs 50 g
  • Eggs 1 pcs
  • Plain Flour 50 g
  • Mayonnaise 1 tbsp
  • Ketchup 0.5 tbsp
  • Mustard 0.5 tbsp
  • Lemon 0.25 pcs
  • Ground Paprika 0.5 tsp
  • Chili Powder 0.25 tbsp
  • Worchester 0.5 tsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 25 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍗✨

  2. Cut the chicken. Cut the chicken breasts into thin strips.

  3. Season the chicken. Season the meat with salt, pepper, and ground paprika.

  4. Prepare the bowls. Prepare three bowls - one with flour, the second with beaten egg, and the third with breadcrumbs.

  5. Coat the strips. Coat the chicken strips in flour, egg, and breadcrumbs in sequence.

  6. Bake the strips. Arrange the strips on a baking tray lined with baking paper, drizzle with oil, and bake in the oven at 200 C for about 25 minutes, turning them halfway through.

  7. Prepare the sauce. Mix mayonnaise, ketchup, mustard, lemon juice, and optionally Worcestershire sauce into a smooth dip.

  8. Season the sauce. Season the dip with salt to taste and optionally a pinch of chili.

  9. Let it rest. Remove the finished strips from the oven and let them rest briefly.

  10. Serve. Serve with the sauce 🍽️✨

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