A quick and easy recipe for some sweet and spicy chicken tenders.
- 1 egg
- 1/2 cup bread crumbs
- 1/2 cup shredded coconut
- 2 teaspoons curry powder
- 14 oz uncooked chicken tenders (not breaded)
- 1/2 cup mango chutney
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In shallow bowl, beat egg. In a large resealable food-storage plastic bag, place the bread crumbs, coconut and curry powder. Dip the chicken into the egg, then place into the 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 and bread crumbs are golden brown. Serve with chutney.