Coconut Chicken Tenders with Creamy Carribean Salsa

 

Here is something really nice and tasty for your pallet this winter...Coconut Chicken Tenders with Carribean salsa..

This dish is a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright.

INGREDIENTS:

1 can (8 ounces) crushed pineapple, drained 

1 medium jicama, peeled and chopped 

1 medium sweet red pepper, chopped 

1 medium mango, peeled and chopped 

1 jalapeno pepper, seeded and quartered 

2 tablespoons minced fresh cilantro 

2 tablespoons fresh lime juice 

1 tablespoon minced fresh gingerroot 

1 teaspoon grated lime zest 

1/4 teaspoon salt 

3/4 cup reduced-fat sour cream 

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes 

2 cups buttermilk 

1-1/2 cups all-purpose flour 

1 teaspoon salt 

1/2 teaspoon pepper 

4 large egg whites 

1/4 cup water 

3 cups panko bread crumbs 

1 cup unsweetened shredded coconut 

2 tablespoons sesame seeds 

2 teaspoons paprika 

Cooking spray

DIRECTIONS:

Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. 

 Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere. 

Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

Enjoy!  Eat Well My friends