Diced mangos and a dash of Thai chili paste make for mighty spicy tenders—taste buds, get ready!
For the dip: Combine chopped mango and 2 to 3 teaspoons chili paste, plus a handful of chopped fresh cilantro.
Ingredients :
- 1/4 cup Thai chili garlic paste
- 1 cup crispy bread crumbs
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- 1 cup mango slices, chopped (from 20-oz jar)
- 2 to 3 teaspoons Thai chili garlic paste
- 1 tablespoon chopped fresh cilantro
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. 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 bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.
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