Friday, January 28, 2011

Coconut-Chicken Dippers


What You Need

1 pouch Shake'N Bake Extra Crispy Original Coating Mix
1 cup flaked coconut, toasted
1/4 tsp. each curry powder and cayenne pepper
1 egg
1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup Miracle Whip Dressing
1 Tbsp. mango chutney

Make It

HEAT oven to 400ºF.
COMBINE coating mix, coconut, curry powder and pepper in pie plate. Lightly beat egg in second pie plate.
DIP chicken in egg then in coating mixture, turning to evenly coat both sides of each strip. Place in 17x11-1/2x3/4-inch pan sprayed with cooking spray. Discard any remaining coating mixture.
BAKE 12 to 14 min. or until chicken is done. Meanwhile, combine mix dressing and chutney.
SERVE chicken as dippers with the sauce.

kraft kitchens tips

How to Double
Prepare as directed, doubling all ingredients. For best results, be sure to use a baking pan large enough to arrange chicken strips in single layer in pan.

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