Recipe of the day

N'Orlins Zesty Chicken & Dip:

Malt Marinade:
1-1/4 pounds boneless skinless chicken, cut into strips
1/3 cup malt vinegar
1/3 cup brown sugar
2 tablespoons soy sauce


Pecan Breading
3/4 cup chopped pecans
1/4 cup breadcrumbs
2-3 teaspoons cajun seasoning

Tangy Dip
1 cup apricot jam
2 tablespoons malt vinegar
1 teaspoon cajun seasoning

Place chicken in a bowl or sealable plastic bag. Combine malt vinegar, brown sugar & soy sauce in a small bowl, stir well. Pour over chicken & toss to coat. Refrigerate 30-40 minutes. Preheat oven to 400 degrees. Spray pan with cooking spary. Combine pecans breadcrumbs, & cajun seasoning in a bowl, mix well. Drain chicken. Coat chicken pieces each with breading & place close together on tray. Spray chicken lightly with cooking spray. Bake 20 minutes.

For Dip: stir together jam, malt vinegar, & cajun seasoning. Serve with chicken.