Coconut Chicken

The curry gives these sweet chicken fingers an unexpected kick, and they go really well with mango peach salsa and chips. This is great when the summer heat puts you in the mood for something tropical!

 Ingredients

1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken breasts
1/2 teaspoon salt
2 egg whites

 Directions

1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
2. Cut the chicken in strips and sprinkle with salt. Set aside.
2. Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder in a medium bowl.
3. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres.
4. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.
5. Serve with salsa.

Adapted from the Deen Brothers.