Coconut Chicken Strips With Creamy Mango Chutney

Recipe by ChipotleChick
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Creamy Mango Chutney:
  • Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
  • For Coconut Chicken Strips:
  • Preheat oven to 400 degrees.
  • Mix coconut, flour and salt in a bowl.
  • Beat egg in a separate bowl.
  • Dip chicken strips in egg, then coat in coconut mixture.
  • Place on a very lightly greased shallow baking pan.
  • Drizzle evenly with the melted butter.
  • Bake for 25 minutes, turning once, until browned and cooked through.
  • Serve with creamy mango chutney.
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