Coconut Chicken Tenders
Skillet Fried Corn and Zucchini
Ingredients
- 1¼ cups panko breadcrumbs
- ½ cup sweetened flaked coconut
- 2 Tbsp butter, melted
- 1¾ lb chicken tenderloins (about 12)
- ¾ cup mayonnaise
- ½ tsp salt
- ¼ tsp pepper
- ½ cup mango chutney
- 2 tsp fresh lime juice
Instructions
- Preheat oven to 425°F. Stir together panko, coconut, and butter in a shallow bowl. Toss together chicken and mayonnaise in a large bowl until coated.
- Remove chicken from mayonnaise, and sprinkle with salt and pepper; dredge in panko mixture, pressing to adhere. Place on a greased wire rack on a baking sheet. Spray breaded chicken with cooking spray.
- Bake 20 minutes or until chicken is done. Combine chutney and lime juice; serve with chicken.
Side Dish Ingredients
- 3 Tbsp butter
- 2 cups frozen whole kernel corn, thawed (or use fresh corn)
- 2 zucchini, diced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Melt butter over medium-high heat in a large nonstick skillet. Sauté corn in butter 3 minutes or just until it begins to brown.
- Add zucchini, salt, and pepper; sauté 3 minutes or until zucchini is tender.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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