Coconut-Chicken Dippers

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

    
•              1/2 cup MIRACLE WHIP Dressing
• 2 Tbsp. mango chutney  

   

   

   

  Make It

  Tap or click steps to mark as complete

• Heat oven to 400ºF.

• Combine coating mix, coconut and dry seasonings in pie plate. Beat egg in second pie plate until blended.

• Dip chicken in egg, then coating mixture, turning to evenly coat both sides of each strip with each ingredient; 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 MIRACLE WHIP and chutney until blended.

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