Curry Coconut Chicken with Chutney

 


Ingredients

  • 1
    egg
  • 1/2
    cup Progresso™ plain panko crispy bread crumbs
  • 1/2
    cup shredded coconut
  • 2
    teaspoons curry powder
  • 1
    package (14 oz) uncooked chicken tenders (not breaded)
  • 1/2
    cup mango chutney

  • Steps

1 Heat oven to 400°F. Spray large cookie sheet with cooking spray.

    2 In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

    3 Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.

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