Gingered Coconut Chicken Breast Chunks |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Technically this is an appetizer, but I prepared it as a main dish because it made so much! I used chicken breasts cut into pieces instead of tenders. We didn't have any curry (my mistake) so I didn't use it, but think it would be even better with that kick. Read more . I served the dish with wild rice. Ingredients:
1/3 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 |
1/2 tsp ground red pepper or cayenne |
1 pkg fresh chicken tenders (about 14 oz) |
2 tbsp honey |
1 tsp lemon or orange juice |
Directions:
1. In small bowl blend sour cream, pineapple, and 1/4 tsp of the ginger and 1/4 tsp curry powder, if desired. Cover and refrigerate until serving.
2. Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray, set aside. In blender or food processor, combine coconut, breadcrumbs, remaining ginger and curry (if desired) and cayenne. Pulse to blend. Place in shallow dish; set aside.
3. Sprinkle chicken with salt, if desired. Cut tenders in half crosswise. Blend honey and 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 and no longer pink.
4. Serve chicken with sour cream sauce.
5. Per serving: 182 calories, 13g carbohydrates, 12g protein, 9g fat, 0g fiber, 31mg cholesterol, 101mg sodium
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