I used canned zucchini chutney - made of the zucchinis in our garden last summer. You could also use mango, eggplant, or any other favorite chutney.
Coconut and Chutney Chicken
Serves 4
2 eggs
2 tablespoons milk
3/4 cup pain breadcrumbs
1 cup sweetened flaked coconut
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/3 cup zucchini, eggplant OR mango chutney
1 tablespoon plain Greek yogurt
Heat oven to 375 degrees. Line large rimmed baking sheet with foil; spray with cooking spray. Whisk eggs and milk in medium shallow bowl until blended. Combine breadcrumbs and coconut in wide shallow bowl until mixed well.
Sprinkle chicken with salt. Dip in egg mixture; roll in coconut mixture, pressing to coat completely. Place on baking sheet, pressing any excess coconut mixture over chicken.
Bake 20 to 25 minutes or until chicken is no longer pink in center.
Meanwhile, combine chutney and yogurt in small bowl; serve with chicken.
2 tablespoons milk
3/4 cup pain breadcrumbs
1 cup sweetened flaked coconut
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/3 cup zucchini, eggplant OR mango chutney
1 tablespoon plain Greek yogurt
Heat oven to 375 degrees. Line large rimmed baking sheet with foil; spray with cooking spray. Whisk eggs and milk in medium shallow bowl until blended. Combine breadcrumbs and coconut in wide shallow bowl until mixed well.
Sprinkle chicken with salt. Dip in egg mixture; roll in coconut mixture, pressing to coat completely. Place on baking sheet, pressing any excess coconut mixture over chicken.
Bake 20 to 25 minutes or until chicken is no longer pink in center.
Meanwhile, combine chutney and yogurt in small bowl; serve with chicken.
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