CURRY COCONUT CHICKEN WITH CHUTNEY

Curry Coconut Chicken with Chutney image

A chicken tender twist on coconut shrimp.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

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

Steps:

Heat oven to 400°F. Spray large cookie sheet with cooking spray.
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.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.

Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g