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Tuesday, January 18, 2011

Coconut Chicken Dippers recipe from Kraft

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating

Mix 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/4 tsp. each curry powder and ground red pepper (cayenne)

 1 egg
 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup MIRACLE WHIP Dressing
1 Tbsp. mango chutney

 HEAT oven to 400ºF. COMBINE coating mix, coconut and seasonings in pie plate. 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 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix. BAKE 12 to 14 min. or until chicken is done. Meanwhile, mix dressing and chutney.


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