Preheat oven to 350°F. Spread Panko crumbs on a baking sheet and toast for 4-5 minutes for a golden brown coating on your chicken strips. (optional)
Preheat oven to 400°F. Place a wire rack on top of a sheet pan.
In a small bowl, beat egg. In another bowl, combine Cajun seasoning mix and Panko crumbs. Dip the chicken strips in beaten egg, then dredge in Cajun-seasoned Panko crumbs then place on the rack on top of the sheet pan.
Bake at 400°F for 15 - 20 minutes or until crust is golden brown and chicken is no longer pink inside.
Meanwhile, prepare the salsa. Chop the nectarine, red pepper, red onion, and cilantro leaves. Mince the jalapeño pepper. Combine all ingredients with the lime zest and juice in a small bowl.
Serve the chicken strips with nectarine salsa on the side. Best served right away.
If you want the coating on the chicken strips to be perfectly golden brown, here's the secret: Toast the Panko crumbs in the oven first before combining with the Cajun seasoning mix.Spread the crumbs on a baking sheet and bake at 350°F for 3-4 minutes. Watch carefully, as they'll burn quickly. Bake the chicken strips on a rack set over a baking sheet. They won't stick to the pan!