BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
CRISPY BAKED ZUCCHINI
The most amazing crispy baked zucchini with Parmesan cheese, panko breadcrumbs, and garlic. Ready in less than 20 minutes!
Provided by Kristen McCaffrey
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- In a large bowl, toss the zucchini with olive oil, salt, and pepper. Lay flat on a prepared baking sheet in a single layer. Use a second baking sheet if needed.
- In a small bowl, mix together the breadcrumbs, parmesan cheese, and Italian seasoning, Carefully sprinkle over the zucchini.
- Roast until tender, about 12-16 minutes depending on thickness. Zucchini should be tender and topping should be browned.
Nutrition Facts : ServingSize 3/4 cup, Calories 114 cal, Carbohydrate 11 g, Fat 6 g, Protein 6 g, Fiber 3 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 138 mg, Sugar 6 g
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