Friday, January 21, 2011

Coconut-Chicken Dippers

I did this with out the curry powder and the cayenne pepper, and it was fabulous. If you like the spicier side of things then add that. It's more kid friendly with out the spices and I thought I tasted it really good just the way it was :) You decide!

what you need
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 cup flake Coconut, toasted
1/4 tsp. each curry powder and ground red pepper (cayenne)
1 egg
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips or leave as is and serve as a meal
1/4 cup MIRACLE WHIP Dressing
1 Tbsp. mango chutney
make it
HEAT oven to 400ºF.

COMBINE coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.

DIP chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place in 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix.

BAKE 12 to 14 min. or until chicken is done. Meanwhile, mix dressing and chutney.

SERVE chicken as dippers with the sauce.

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