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Main dishes

Coconut-Chicken Dippers

Coconut-Chicken Dippers recipe
photo by:kraft
Coconut Chicken Dippers are the perfect casual finger food. A tasty mayo and mango chutney dip pairs perfectly with them.
time
prep:
15 min
total:
29 min
servings
total:
4 servings
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What You Need

1
pkt.   SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1
cup  BAKER'S ANGEL FLAKE Coconut, toasted
1/4
tsp.  each curry powder and ground red pepper (cayenne)
1
  egg
1
lb.  boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4
cup  MIRACLE WHIP Dressing
1
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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