Crunchy Coconut-Coated Chicken Dippers

• 1 pkt. SHAKE 'N BAKE Chicken Coating Mix
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1/4 tsp. each ground cumin and chili powder
• 1 egg
• 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
• 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1 Tbsp. mango chutney
• 2 tsp. fresh lime juice

1. Heat oven to 400 degrees F.
2. Combine coating mix, coconut and seasonings in pie plate.
3. Beat egg in second pie plate.
4. Dip chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place on rimmed baking sheet sprayed with cooking spray.
5. Discard any remaining coating mixture.
6. Bake 12 to 14 min.
7. or until chicken is done.
8. Meanwhile, mix mayo, chutney and lime juice.
9. Serve chicken as dippers with the sauce.

n bake, s angel, ground cumin, egg, boneless skinless chicken breasts, mayonnaise, mango, lime juice

Taken from www.kraftrecipes.com/recipes/crunchy-coconut-coated-chicken-dippers-158887.aspx (may not work)