My inspiration for this dish came from the San Francisco Chronicle by Jacqueline Higuera McMahan. She marinated boneless, skinless chicken breast strips in salsa then baked them. http://www.sfgate.com/columns/southtonorth/
I liked the idea but decided to make my own marinade with chicken wing flavors. I love the vinegar and hot sauce combo. I took the chicken wing theme further and served it with a iceberg lettuce, celery and blue cheese salad. I am going to try the salsa chicken too. It sounds like a good kid dish. You can adjust the heat by using mild salsa.
2 boneless, skinless chicken breasts halves
~1/2 to 3/4 cup cider vinegar
1 large garlic clove, peeled, cored and pressed
2 tablespoons olive oil
2 teaspoons paprika
1 tablespoon worcheshire sauce
several shakes of hot sauce like Franks or Tabasco
freshly ground pepper
2 cups breadcrumbs
2 large garlic cloves, peeled, cored and pressed
Extra virgin olive oil, as needed
Cut each breasts into strips about 1 inch wide. Place chicken strips in gallon ziplock bag. Add the next 7 ingredients. Seal the bag and refrigerate. I did this the night before but it can done the morning of, marinate 1-2 hours or longer.
Preheat the oven to 400°. Line a rimmed baking sheet with foil and coat with olive oil.
Combine breadcrumbs and garlic in a large bowl. Remove the chicken from the marinade, one piece at a time, and dip into the breadcrumb mixture. Coat the chicken strips thoroughly with breadcrumbs and place on the prepared baking sheet. Repeat until all the chicken is coated. Drizzle with olive oil to encourage browning.
Bake for 25 to 30 minutes, or until golden and cooked through. Serve with hot sauce to taste and the iceberg, celery and blue cheese salad. Enjoy!
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/25/FDCM1H7EFN.DTL&ao=2#ixzz1G4PxmDLJ