Mango Chile Chicken Tenders

Mango Chile Chicken Tenders

Mangos and Thai chili paste make a very spicy, tasty tender.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

1/4
cup Thai chili garlic paste
1
cup Progresso® plain panko 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
  1. Heat oven to 400┬░F. Spray large cookie sheet with cooking spray.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Thai chili garlic paste is made from red chiles, fermented beans and garlic. It's available in most supermarkets.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 560mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 0g,
    • Sugars 10g),
  • Protein 24g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.