Coconut Chicken Tenders with Spicy Mango Salsa Recipe

INGREDIENTS

1 firm ripe mango, peeled, seeded and chopped 1/2 cup chopped red bell pepper 3 tablespoons chopped green onion 2 tablespoons chopped fresh cilantro Salt and ground red pepper 1‑1/2 cups flaked coconut 1 egg 1 tablespoon vegetable oil 3/4 pound chicken tenders

PREPARATION:

1. Combine mango, bell pepper, onion and cilantro in small bowl. Season to taste with salt and ground red pepper. Transfer half of salsa to food processor; process until finely chopped (almost puréed). Combine with remaining salsa.
2. Preheat oven to 400°F. Spread coconut on large baking sheet. Bake 5 to 6 minutes or until lightly browned, stirring every 2 minutes. Transfer coconut to food processor; process until finely chopped but not pasty.
3. Beat egg with oil and pinch of ground red pepper in small bowl. Add chicken tenders; toss to coat. Roll tenders in coconut; arrange on foil-lined baking sheet. Bake 18 to 20 minutes or until no longer pink in center. Serve with Spicy Mango Salsa.

This recipe appears in: Island NUTRITIONAL INFORMATION: Protein 17 g Fiber 4 g Carbohydrate 13 g Cholesterol 41 mg Total Fat 13 g Calories from Fat 51 % Calories 229 Sodium 159 mg DIETARY EXCHANGE: Fat 2 Meat 1-1/2 Fruit 1