Tuesday, October 6, 2009

Coconut Chicken Tenders With Apricot Dipping Sauce

If you like coconut, then you will love these. You can also use the same recipe using 1 1/2 lbs of peeled shrimp.

Coconut Chicken Tenders With Apricot Dipping Sauce

3 lb. chicken tenders
1 1/2 cup flaked coconut, loosely packed
pinch of salt
1/2 teaspoon curry powder
1 cup panko bread crumbs
2 eggs, beaten
4 tablespoon butter, melted

Mix together coconut,salt, curry, bread crumbs. Pour butter in bottom of baking dish. Dip chicken, one piece at a time, in eggs and roll in coconut mixture.
Arrange skin side down in pan. Bake at 350 degrees for 25 minutes. Turn chicken pieces and continue baking 25 minutes more. Serve with Apricot Dipping Sauce (recipe below)

Apricot Dipping Sauce

2 tablespoons sweet chili sauce
1 tablespoon apricot preserves

Mix the sweet chili sauce and apricot preserves.

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