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Curry-Coconut Chicken with Honey Mustard
Serves: 6
 Download this recipe.
1/2 cup milk
1 egg, beaten
2 cups flaked coconut
2 pounds chicken breast tenders
1/2 cup honey
1/2 cup Dijon mustard
Heat oven to 375°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or large cookie sheet. Mix milk and egg in bowl. Mix coconut and curry powder in shallow dish. Dip chicken into milk mixture, then coat with coconut mixture. Place in pan.
Bake uncovered 10 minutes; turn chicken. Bake uncovered 5 to 8 minutes longer or until no longer pink in center. Mix honey and mustard; serve with chicken.
Betty's Tip
Our coconut tenders have a mild curry flavor. Add more curry powder if you love curry flavor.
From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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