Ingredients

• 1 1/2 tsps. seasoned salt
• 1/2 tsp. Chinese five spice powder
• 2 tbsps. Smucker's® Creamy Natural Peanut Butter
• 1/4 cup fat free milk
• 1 1/4 cups panko bread crumbs
• 1/2 cup flaked coconut
• 1 (1 lb.) pkg. boneless skinless chicken breast tenders
• 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 1 (10.25 oz.) jar Smucker's® Apricot Low Sugar Preserves, (1 cup)
• 1 tbsp. lite soy sauce
• 1/2 tsp. fresh squeezed lemon juice
• 3/4 tsp. dark Asian sesame oil
• 1/2 tsp. finely grated gingerroot

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Instructions

1. COMBINE seasoned salt, five spice powder, peanut butter and milk in a shallow bowl. Combine bread crumbs and coconut in another shallow bowl. Coat chicken in peanut butter mixture, dip into breading mixture. Pat to coat well.
2. HEAT oil in a large skillet over medium heat. Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed.
3. COMBINE preserves, soy sauce, lemon juice, sesame oil and gingerroot in a microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warmed through; stir. Serve warm with chicken as a dipping sauce.