Main dishes

Coconut-Chicken Dippers

photo by:

kraft

Restaurants have their own secret recipe for this star dish. Here’s yours. A toasty crunch outside with a kick of spice inside—and less than 30 minutes start to finish.

time

prep:

15 min

total:

29 min

servings

total:

4 servings

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What You Need

pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

cup BAKER'S ANGEL FLAKE Coconut, toasted

1/4

tsp. each curry powder and ground red pepper (cayenne)

egg

lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

1/4

cup MIRACLE WHIP Dressing

Tbsp. mango chutney

Make It

HEAT oven to 400ºF.

COMBINE coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.

DIP chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place in 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix.

BAKE 12 to 14 min. or until chicken is done. Meanwhile, mix dressing and chutney.

SERVE chicken as dippers with the sauce.

Kraft Kitchens Tips

How to Double

Prepare as directed, doubling all ingredients. For best results, be sure to use a pan large enough to arrange chicken strips in single layer in pan.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.

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mkbroggio

posted:5/10/2012

My picky husband and son liked these a lot. I had to substitute peach jam with reg mustard for the sauce as we were out of what was suggested but they liked it a lot too. :)

Shastar02

posted:2/18/2012

This was sooooo good!!! Next time I won't use mayo and chutney together. It was good, but I think it would've been better with the chutney alone.

a cook

posted:1/4/2012

These came out amazing!!! so easy and so good!

Jaye778

posted:1/4/2012

I made this last night for dinner and it was good. I added a little extra coconut. Next time I may add more because I thought the coating could use more. I think the flavor was good. Just enough spice but my BF likes spicy so nexttime I will double it and I think it will really pop. This is a quick recipe and looks like you spent way more time than you did. And for those who are toasting coconut for the first time... keep a close eye on it!! It burns FAST!

a cook

posted:4/18/2011

Mmmm!! These were sooo good! A perfect recipe for busy nights! I followed the other reviewers and added more coconut (glad I did!). I also doubled the curry powder and Cayenne because all my boys like the extra "kick" in everything. I made the vegetable steamers for a side dish... so easy... so yummy! Thanks Kraft!

a cook

posted:3/4/2011

I added more coconut,no pepper. Used mango jam (doubled) and lowfat kraft mayo. This dish is wonderful...my husband was so impressed. Easy and taste like something you get when you eat out!!

chrystalthompson

posted:2/8/2011

My family loved this recipe. It was quick and easy. I added more coconut than what was called for. Gave it more of a crunch. I also doubled the mango chutney. Yum!

banana99

posted:2/6/2011

We loved this recipe. Fast easy and different. Made a great dish at our Super Bowl Party. Only thing was the dip. I used low fat kraft mayo, better taste than miricale whip and doubled the chutney. Thanks again Kraft

pschwahn

posted:1/30/2011

This is an excellent recipe. I always dredge my chicken in flour before I dip it in the egg and batter; it makes the chicken stay moist and tender. I also subbed mango jam for mango chutney because I couldn't find it at the store. I added about twice as much mango jam as called for and the dipping sauce had a great flavor. My whole family loved it.

a cook

posted:1/30/2011

My family enjoyed this recipe alot. The curry and cayenne gave the breading a real kick but not too much since my 4 yo loved it too. Hubby wasn't a fan of the dipping sauce but he doesn't like mayo. Will probably try a different sauce next time.

K:56014v1:121171

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Coconut-Chicken Dippers

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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