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Curry Coconut Chicken with Chutney

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By Betty Crocker Kitchens
Updated Dec 3, 2012
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A chicken tender twist on coconut shrimp.

Curry Coconut Chicken with Chutney

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 6
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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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.

Nutrition

310 Calories
10g Total Fat
26g Protein
28g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
210mg
9%
Potassium
350mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
5%
Sugars
16g
Protein
26g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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