FUZZY CATERPILLARS

Fuzzy Caterpillars image

Kids and adults will all love this uniquqe way to prepare chicken. The coconut coating provides a crunch and the dip has a tropical flair. Using a food processor makes it easy to chop the cashews.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h

Yield 2-1/2 dozen (1-1/3 cups sauce).

Number Of Ingredients 13

Ingredients

3/4 cup plain yogurt
3/4 cup pina colada yogurt
1-1/2 teaspoons grated lime zest
1-1/4 teaspoons salt, divided
2 pounds boneless skinless chicken breasts
1 cup sesame ginger marinade
2 tablespoons lime juice
2 cups sweetened shredded coconut
1/2 cup finely chopped cashews
3 large eggs
2 tablespoons whole milk
1 cup all-purpose flour
1/2 cup canola oil

Steps:

In a small bowl, combine the yogurts, zest and 1/4 teaspoon salt; cover and refrigerate., Cut chicken into 30 thin strips. In a large resealable plastic bag, combine marinade and lime juice; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., Meanwhile, in a shallow bowl, combine coconut and cashews. In another shallow bowl, combine eggs and milk. In a third shallow bowl, combine flour and remaining salt. Drain and discard marinade from chicken., Coat chicken with flour; dip into egg mixture, then roll in coconut mixture. In a large skillet over medium heat, cook chicken strips in oil in batches for 2 minutes or until lightly browned, turning once., Place a wire rack in a 15x10x1-in. baking pan; place chicken on rack. Bake, uncovered, at 350° for 10-15 minutes or until chicken is no longer pink. Serve warm with dipping sauce.

Nutrition Facts : Calories 157 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 466mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 8g protein.