Coconut Chicken Tenders with Creamy Caribbean Salsa

This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. —Jane Estrin, Jacksonville, Florida

• 

  Total Time

  Prep: 45 min. + marinating Bake: 15 min.
• 

  Makes

  8 servings

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

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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.

Nutrition Facts

1 serving: 402 calories, 13g fat (7g saturated fat), 65mg cholesterol, 315mg sodium, 41g carbohydrate (15g sugars, 6g fiber), 31g protein.

source https://www.tasteofhome.com/recipes/coconut-chicken-tenders-with-creamy-caribbean-salsa/

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