MANGO CHILE CHICKEN TENDERS

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Mango Chile Chicken Tenders image

Mangos and Thai chili paste make a very spicy, tasty tender.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

1/4 cup Thai chili garlic paste
1 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) uncooked chicken tenders (not breaded)
1 cup mango slices, chopped (from 20-oz jar)
2 to 3 teaspoons Thai chili garlic paste
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. 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 bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.

Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 10 g, TransFat 0 g

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