Mummy-aki Chicken Fingers

• 2 pounds chicken tenders (10 to 12 tenders)
• 1 cup store-bought teriyaki marinade
• 6 sheets phyllo dough
• Nonstick cooking spray
• Bloody Sweet and Sour Sauce, recipe follows
• 1 cup ketchup
• 1/2 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons grated ginger

1. Position an oven rack on the upper third of the oven and preheat to 425 degrees F.
2. Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.
3. Tear the phyllo into small pieces and place in a shallow dish.
4. Dry off the tenders with a paper towel and dredge in the torn phyllo.
5. Place the chicken on a baking sheet sprayed in cooking spray and then spray the chicken generously with cooking spray.
6. Bake until golden brown, about 12 minutes.
7. Insert skewers into each chicken and serve with the Bloody Sweet and Sour Sauce.
8. Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan.
9. Mix well and bring to a boil.
10. Lower the heat to a simmer and cook, about 10 minutes.
11. Yield: 2 cups.

chicken tenders, storebought teriyaki marinade, phyllo, nonstick cooking spray, bloody sweet, ketchup, rice vinegar, brown sugar, soy sauce, ginger

Taken from www.foodnetwork.com/recipes/jeff-mauro/mummy-aki-chicken-fingers-recipe.html (may not work)