Coconut Chicken Tenders with an Sweet'n'Spicy Orange Marmalade Dipping Sauce

Coconut Chicken Tenders

Ingredients:

3-4 boneless, skinless chicken breasts
All-purpose flour
2 Eggs
Sweetened coconut flakes
Panko breadcrumbs
Salt
Pepper
Non-stick cooking spray


Preheat oven to 400º

1.  Cut chicken breasts into 1-inch strips.




2.  Set up 3 wide, shallow containers for an "assembly line" of the following:

• Container 1- Approx. 1 cup of all-purpose flour.
• Container 2- 2 eggs scrambled
• Container 3- Approx. 3/4 cup of sweetened coconut flakes, 3/4 panko bread crumbs, and salt and pepper to taste.  Mix well.

3.

3.  Spray a cookie sheet with non-stick cooking spray and place at the end of your "assembly line".

4.   Sprinkle a little salt and pepper on the chicken.

5.  One piece of chicken at a time:

• Coat the chicken in the flour.  
• Dredge the floured chicken in the eggs.  
• Then heavily coat your eggy piece of chicken with the coconut/breadcrumb mixture.
• Place on cookie sheet.

6.  Spray the top of each piece of chicken with the cooking spray.  (this will help achieve a nice golden, brown color and crispness!) 

7.  Bake at 400º for 20 minutes or until internal temperature reaches 160º.

(Served with broccoli salad.)




Sweet'n'Spicy Orange Marmalade Dipping Sauce

Ingredients:
Orange Marmalade
Sweet Chili Sauce (found on the International Foods aisle)
1/2 Lime

1.  In a small bowl combine 3/4 cup Orange Marmalade to 1/4 cup Sweet Chili Sauce. 

2.  Squeeze the juice from 1/2 of a lime into the mixture.

3.  Add a little lime zest to the mixture.  (optional)

4.  Mix well and serve with Coconut Chicken Tenders.




Broccoli Salad

Ingredients:
3 heads of fresh broccoli
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup crumbled bacon
1/2 cup diced red/purple onion
1 cup shredded chedder or colby cheese

Optional additions:
1/2 cup dried cranberries
1/2 cup shelled sunflower seeds
1/2 cup crushed pecans or almonds
1/2 cup diced red bell pepper

1.  In a small bowl, combine 1 cup mayonnaise, 2 tablespoons white vinegar, and 1/4 cup sugar.  Mix well.

2.  Cut broccoli head florets into bite size pieces.

3.  In a large bowl, combine broccoli pieces, crumbled bacon, diced onion, shredded cheese and any other addition ingredients.  Lightly toss together.

4.  Pour the mayonnaise/vinegar/sugar dressing over the broccoli mixture and combine until well coated.

5.  Keep refrigerated until ready to serve.