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Pollo alla Firènze
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Coconut Chicken Tenders with Spicy Mango Salsa
Yield: Makes 5 to 6 servings
Ingredients:
1
firm ripe mango, peeled, seeded and chopped
1/2
cup chopped red bell pepper
3
tablespoons chopped green onion
2
tablespoons chopped fresh cilantro
Salt and ground red pepper
1-1/2
cups flaked coconut
1
egg
1
tablespoon vegetable oil
3/4
pound chicken tenders
Preparation:
1.
Combine mango, bell pepper, onion and cilantro in small bowl. Season to taste with salt and ground red pepper. Transfer half of salsa to food processor; process until finely chopped (almost puréed). Combine with remaining salsa.
2.
Preheat oven to 400°F. Spread coconut on large baking sheet. Bake 5 to 6 minutes or until lightly browned, stirring every 2 minutes. Transfer coconut to food processor; process until finely chopped but not pasty.
3.
Beat egg with oil and pinch of ground red pepper in small bowl. Add chicken tenders; toss to coat. Roll tenders in coconut; arrange on foil-lined baking sheet. Bake 18 to 20 minutes or until no longer pink in center. Serve with Spicy Mango Salsa.
Nutritional Information:
| Serving Size: | |
| Protein | 17 g |
| Fiber | 4 g |
| Carbohydrate | 13 g |
| Cholesterol | 41 mg |
| Total Fat | 13 g |
| Calories from Fat | 51 % |
| Calories | 229 |
| Sodium | 159 mg |
Dietary Exchange:
| Fat | 2 |
| Meat | 1-1/2 |
| Fruit | 1 |
This recipe appears in:
Island
