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Curry Coconut Chicken with Chutney

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Curry Coconut Chicken with Chutney
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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A chicken tender twist on coconut shrimp.

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

Directions

  • 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.
Tips  

Choose a mango or mixed fruit chutney for dipping.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
16%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
110mg
36%
Sodium
210mg
9%
Potassium
350mg
10%
Total Carbohydrate
28g
9%
(
Dietary Fiber
1g
5%
,
Sugars
16g
)
Protein
26g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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