For the dip: Pick up fruit chutney—mango is a favorite—in the jelly aisle at the grocery store, and dip in.
Ingredients :
- 1 egg
- 1/2 cup crispy bread crumbs
- 1/2 cup shredded coconut
- 2 teaspoons curry powder
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- 1/2 cup mango chutney
- Heat oven to 400ºF. Spray large cookie sheet with cooking spray.
- In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.
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