Coconut Chicken Strips With Creamy Mango Chutney

• Creamy Mango Chutney
• 2 large mangoes, peeled and diced
• 1/2 teaspoon peeled minced fresh ginger
• 1 seeded chopped green chili peppers (a mild one like poblano or anaheim) or 2 jalapenos, seeded and chopped (if you like it HOT)
• 1/8 teaspoon salt
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 6 tablespoons sour cream (any fat content)
• Coconut Chicken Strips
• 1 cup flaked coconut
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 lbs boneless skinless chicken strips
• 1 large egg
• 1/3 cup melted butter

1. For Creamy Mango Chutney:
2. Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
3. For Coconut Chicken Strips:
4. Preheat oven to 400 degrees.
5. Mix coconut, flour and salt in a bowl.
6. Beat egg in a separate bowl.
7. Dip chicken strips in egg, then coat in coconut mixture.
8. Place on a very lightly greased shallow baking pan.
9. Drizzle evenly with the melted butter.
10. Bake for 25 minutes, turning once, until browned and cooked through.
11. Serve with creamy mango chutney.

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Taken from www.food.com/recipe/coconut-chicken-strips-with-creamy-mango-chutney-161322 (may not work)