We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    1K
  • Pinterest
    227
  • Email
    0
  • Facebook
    0

Coconut-Crusted Chicken Tenders

(10)
  10 reviews
  • 15 min prep time
  • 40 min total time
  • 8 ingredients
  • 6 servings
  • Pinterest
    227
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    1K

Bake chicken tenders for a quick, kid-friendly dinner. Serve with a sweet sauce for dipping!

Amy Erickson Amy Erickson
January 23, 2014

Ingredients

1/2
cup all-purpose flour
1
egg
1
cup Progresso™ panko crispy bread crumbs
1
bag (14 oz) shredded coconut
Salt and pepper to taste
1
lb uncooked chicken breast tenders (not breaded)
1
cup orange marmalade
Dash ground red pepper (cayenne) or to taste

Steps

  • 1 Heat oven to 350°F. Place flour in shallow bowl. In another shallow bowl, beat egg with splash of water. In third shallow bowl, mix bread crumbs and coconut.
  • 2 Sprinkle salt and pepper over chicken tenders. Coat each chicken tender with flour, then dip into egg mixture and coat well with bread crumbs-coconut mixture. Place in single layer in ungreased shallow baking pan.
  • 3 Bake 20 to 25 minutes, turning once halfway through cooking, until chicken is no longer pink in center. (If chicken is getting too dark, cover loosely with sheet of foil.) Cool chicken slightly before serving.
  • 4 Meanwhile, mix marmalade and ground red pepper in small bowl.
  • 5 Serve chicken with marmalade mixture for dipping.
  • 1 Heat oven to 350°F. Place flour in shallow bowl. In another shallow bowl, beat egg with splash of water. In third shallow bowl, mix bread crumbs and coconut.
  • 2 Sprinkle salt and pepper over chicken tenders. Coat each chicken tender with flour, then dip into egg mixture and coat well with bread crumbs-coconut mixture. Place in single layer in ungreased shallow baking pan.
  • 3 Bake 20 to 25 minutes, turning once halfway through cooking, until chicken is no longer pink in center. (If chicken is getting too dark, cover loosely with sheet of foil.) Cool chicken slightly before serving.
  • 4 Meanwhile, mix marmalade and ground red pepper in small bowl.
  • 5 Serve chicken with marmalade mixture for dipping.
 

Nutrition Information

No nutrition information available for this recipe
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved