Coconut-Crusted Chicken Tenders with Dipping Sauce
Tropical Green Salad and Cilantro Rice
Ingredients
- ½ cup cornstarch
- 2 large eggs
- 1 cup sweetened flaked coconut
- 1½ cups panko breadcrumbs
- 2 lb chicken tenderloins
- 1 cup apricot preserves
- 2 Tbsp Dijon mustard
Instructions
- Preheat oven to 425°F. Place cornstarch in a shallow bowl. Beat eggs lightly in a second shallow bowl. Stir together coconut and panko in a third shallow bowl.
- Season chicken with salt and pepper; dredge in cornstarch, shaking off excess. Dip in egg; dredge in coconut mixture, pressing gently to adhere. Place on a greased wire rack on a rimmed baking sheet. Coat with cooking spray.
- Bake 15 to 20 minutes or until chicken is golden brown and done. Stir together preserves and mustard. Serve as a dipping sauce for chicken.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 3 Tbsp chopped fresh cilantro
- 1 head green leaf lettuce, chopped
- 1 mango, peeled and cubed
- 1 cucumber, peeled and diced
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Cook rice according to package directions; stir in cilantro.
- Toss together greens, mango, and cucumber in a large bowl; drizzle with dressing. Toss.
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