Coconut Chicken Dippers are the perfect casual finger food. A tasty mayo and mango chutney dip pairs perfectly with them.
What You Need
Original recipe yields 4 servings
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/4 tsp. each ground cumin and chili powder
1 lb. boneless skinless chicken breast s, cut into 1-inch-wide strips
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. mango chutney
2 tsp. fresh lime juice
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Let's 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 on rimmed baking sheet sprayed with cooking spray. Discard any remaining coating mixture.
Bake 12 to 14 min. or until chicken is done. Meanwhile, mix mayo, chutney and lime juice.
Serve chicken as dippers with the sauce.
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.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.