Coconut Chicken Tenders with Spicy Mango Salsa

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Coconut Chicken Tenders with Spicy Mango Salsa."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/coconut-chicken-tenders-with-spicy-mango-salsa-recipe.htm>  08 July 2008.

Coconut Chicken Tenders with Spicy Mango Salsa Photo
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