Gingered Coconut Chicken Strips
- 1/2 cup sour cream
- 2 tbsp. crushed pineapple with juice
- 1 tsp. ground ginger divided
- 3/4 tsp. curry powder divided(optional)
- 3/4 cup flaked coconut
- 3 tbsp. plain dry breadcrumbs
- 1/3 tsp. ground red pepper or cayenne
- 1pkg fresh chicken tenders(14oz)
- 1 tbsp. honey
- 1 tsp. lemon juice or orange juice
- 1.In small bowl blend sour cream, pineapple, 1/4 tsp. of ginger & 1/4 tsp. of curry powder if desired. Cover & refrigerate until serving.
- 2. Preheat oven to 400F. Coat baking sheet with cooking spray; set aside. In blender or food processor combine coconut, breadcrumbs, remaining 3/4 tsp. ginger, 1/2 tsp. curry(if desired) & cayenne. Pulse to blend. Place in shallow dish; set aside.
- 3.Sprinkle chicken tenders with salt if desired. Cut tenders in half crosswise. Blend honey & lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12-15 minutes or until chicken is tender & no longer pink(170F).
sour cream, pineapple, ground ginger, curry powder, flaked coconut, breadcrumbs, ground red pepper, chicken, honey, lemon juice
Taken from www.epicurious.com/recipes/member/views/gingered-coconut-chicken-strips-50040381 (may not work)