Mangos and Thai chili paste make a very spicy, tasty tender.
cup Thai chili garlic paste
cup Progresso™ plain panko crispy bread crumbs
package (14 oz) uncooked chicken tenders (not breaded)
cup mango slices, chopped (from 20-oz jar)
to 3 teaspoons Thai chili garlic paste
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.
Thai chili garlic paste is made from red chiles, fermented beans and garlic. It's available in most supermarkets.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.