Baked Coconut Tenders with Strawberry-Mango Salsa

By á-7198

From Country Living magazine
(per serving)

Calories 436
Total Fat 14g
Saturated Fat --
Cholesterol 156mg
Sodium 475mg
Total Carbohydrate 49g
Dietary Fiber 3g
Sugars --
Protein 28g
Calcium --

Serves: 4
Oven Temp: 425

Ingredients

• Nutritional Information
• Ten Ten ders
• Vegetable cooking spray
• 3 3 1 (about 1 pound total) boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1/2 1/2 1/2 cup(s) cornstarch
• 1 1/2 1 1/2 1/2 teaspoon(s) garlic powder
• 2 2 2 large eggs, beaten
• 1 1 1 cup(s) sweetened flaked coconut
• 1 1 1 cup(s) panko bread crumbs
• 1 1 1 teaspoon(s) paprika
• Lime wedges, for serving
• Salsa
• 3/4 3/4 3/4 cup(s) finely chopped strawberries
• 3/4 3/4 3/4 cup(s) finely chopped mango
• 1/2 1/2 1/2 cup(s) finely chopped shallot
• 2 2 2 tablespoon(s) chopped fresh cilantro
• 1 1 1 tablespoon(s) hot pepper jelly
• 1 1 1 tablespoon(s) fresh lime juice
• Salt
• Pepper
• Directions
• 1 1 to 425 oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.
• 3 3 to to one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.
• 4 4 10 to 20 golden brown and cooked through, 10 to 20 minutes.
• 5 5 10 .For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.
• 6 6 6 .Serve the chicken with the salsa and lime wedges.
• From Country Living
• This recipe has been tested by Country Living
• Ten Ten der and oven-fried, these chicken tenders are jazzed up with coconut.
• By Marian Cooper Cairns
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• Nutritional Information
• (per serving)
• 436 436
• 14g Fat 14g
• Saturated Fat --
• 156mg 156mg
• 475mg 475mg
• 49g Carbohydrate 49g
• 3g Fiber 3g
• Sugars --
• 28g 28g
• Calcium --
• baked coconut tenders with strawberry mango salsa
• Brian Woodcock
• 4 4
• 36 Time: 36 min
• 20 Time: 20 min
• 425 Temp: 425
• Ingredients
• U.S. Metric Conversion chart
• Ten Ten ders
• Vegetable cooking spray
• 3 3 1 (about 1 pound total) boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1/2 1/2 1/2 cup(s) cornstarch
• 1 1/2 1 1/2 1/2 teaspoon(s) garlic powder
• 2 2 2 large eggs, beaten
• 1 1 1 cup(s) sweetened flaked coconut
• 1 1 1 cup(s) panko bread crumbs
• 1 1 1 teaspoon(s) paprika
• Lime wedges, for serving
• Salsa
• 3/4 3/4 3/4 cup(s) finely chopped strawberries
• 3/4 3/4 3/4 cup(s) finely chopped mango
• 1/2 1/2 1/2 cup(s) finely chopped shallot
• 2 2 2 tablespoon(s) chopped fresh cilantro
• 1 1 1 tablespoon(s) hot pepper jelly
• 1 1 1 tablespoon(s) fresh lime juice
• Salt
• Pepper

Details

Adapted from ww.google,com

Preparation

Step 1

Directions
1.Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.
2.Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.
3.Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.
4.Bake until golden brown and cooked through, 10 to 20 minutes.
5.For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.
6.Serve the chicken with the salsa and lime wedges.