Curry Coconut Chicken with Chutney

A chicken tender twist on coconut shrimp.

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  • prep time 10 min
  • total time 30 min
  • ingredients 6
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400ºF. 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.
  • 1 Heat oven to 400ºF. 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.

EXPERT TIPS

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Expert Tips

Choose a mango or mixed fruit chutney for dipping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
210mg
210%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
4%;
Iron
10%;
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.
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