Curry Coconut Chicken with Chutney

Curry Coconut Chicken with Chutney

A chicken tender twist on coconut shrimp.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

1
egg
1/2
cup Progresso® plain panko 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
  1. Heat oven to 400┬║F. Spray large cookie sheet with cooking spray.
  2. 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.
  3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Choose a mango or mixed fruit chutney for dipping.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 110mg;
  • Sodium 210mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 1g,
    • Sugars 16g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.