Categories: Chicken
Ingredients
- 8 oz. can crushed pineapple, drained
- 1 medium jicama, peeled and chopped
- 1 sweet red pepper, chopped
- 1 mango, peeled and chopped
- 1 jalapeno, seeded and quartered
- 2 tbsp minced fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp minced fresh ginger
- 1 tsp grated lime zest
- 1/4 tsp salt
- 3/4 cup sour cream
- Chicken Nuggets:
- 2 lbs. chicken breasts, cut into 1-inch cubes
- 2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 4 large egg whites
- 1/4 cup water
- 3 cups panko
- 1 cup unsweetened shredded coconut
- 2 tbsp sesame seeds
- 2 tsp paprika
- Cooking spray
Directions
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Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving.
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In a shallow dish, combine the chicken and buttermilk. Cover and refrigerate 30 minutes.
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Preheat oven to 400. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk egg whites and water. In a third dish, stir together the panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
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Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until meat is no longer pink, 15 to 20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.