Cooking
IF frozen, thaw in fridge. Heat oven to 450F/230C. Empty coconut onto a plate and stir. Dip chicken in coconut mixture and place on a cookie tray which is well-coated with non-stick cooking spray. Bake, uncovered, 20-25 min. OR until done (internal temp. 165 F/74C), turning once. Serve with dipping sauce (included). Meanwhile, cook Buttered Peas (included). Suggested Sides: Try a SupperWorks dessert!
Ingredients
Chicken tenders, liquid egg, sweetened shredded coconut, flour, garlic powder, salt, pepper, plum sauce, Buttered Peas (peas, butter, salt)
Nutrition Facts
6 Servings Per Main Dish. Buttered Peas not included.
| Amount Per Serving | ||
|---|---|---|
| Calories | 283 | |
| Total Fat | 8g | |
| Saturated Fat | 5g | |
| Cholesterol | 191mg | |
| Sodium | 250mg | |
| Total Carbohydrate | 14g | |
| Fiber | 1g | |
| Sugar | 6g | |
| Protein | 35g | |
(dipping sauce not included)
