Curry Coconut Chicken with Chutney

A chicken tender twist on coconut shrimp.

  • 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
  • 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.
  • 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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