Coconut Curry Chicken with Pineapple-Mango Salsa

By KDCooks

Ingredients

• 1.5 lb. chicken tenderloins
• 1 generous tablespoon curry powder
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 eggs
• 1.5 tablespoons milk
• 1 TB vegetable
• 1/2 teaspoon cayenne pepper
• 1/2 cup sweetened shredded coconut flakes
• 1 cup panko breadcrumbs
• 1 8 oz. can pineapple tidbits (juice pack) drained
• 1 cup chopped refrigerated mango slices (about 10)
• 2 tbsp. snipped fresh cilantro
• 1/2 TB Jalapeno Pepper, chopped
• 1-2 TB red onion, chopped
• 1 tbsp. lime juice
• 1/4 tsp. salt

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees F. Line a large baking sheet with foil; lightly grease foil. Set pan aside.

Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper.

Dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, oil, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.

Arrange chicken on the prepared baking sheet. Spray chicken with cooking spray. Bake for 10 to 12 minutes or until chicken is no longer pink (170 degrees F.)

3. Meanwhile, for salsa, ion a medium bowl combine pineapple, mango, cilantro, jalapeno, lime juice, and the remaining 1/4 tsp. salt. Serve with chicken.