Categories: Main Dish
Ingredients
- Ingredients:
- Chicken Fingers
- 1/2 cups flaked sweetened coconut, chopped
- 1/2 cup plain panko bread crumbs
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1 pound chicken tenders, about 8 tenders
- 1/2 teaspoon salt
- 2 egg whites
- Pineapple Salsa
- 2 (8-ounce) cans unsweetened pineapple chunks, drained
- 1/4 cup chopped fresh cilantro
- 2 teaspoons lime juice
- 2 teaspoons packed brown sugar
- 1 small jalapeno pepper, seeded and minced (optional)
Directions
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Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
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Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder on a piece of wax paper. Sprinkle the tenders with the salt. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.
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Meanwhile, to prepare the salsa, toss the pineapple, cilantro, lime juice, brown sugar, and jalapeno in a large bowl. Serve the salsa with the chicken.
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Nutritional Information:
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(2 chicken tenders with 1/2 cup salsa) 304 Cal; 31 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 32 g Carb; 2 g Fiber; 13 g Sugar; 60 mg Calcium; 2 mg Iron; 502 mg Sodium; 66 mg Cholesterol Original Nutrition: Per Serving: 1046 Cal; 49 g Protein; 48 g Tot Fat; 9 g Sat Fat; 19 g Mono Fat; 103 g Carb; 3 g Fiber; 23 g Sugar; 546 mg Calcium; 6 mg Iron; 2001 mg Sodium; 103 mg Cholesterol