Coconut Chicken Tenders with Spicy Mango Salsa the Editors of Publications International, Ltd.
Coconut Chicken Tenders with Spicy Mango Salsa
Makes 5 to 6 servings
|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||tablespoon vegetable oil|
|3/4||pound chicken tenders|
- 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.
- 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.
- 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.
|Total Fat||13 g|
|Calories from Fat||51 %|
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