Serves: 6
Total Calories: 379
Heat oven to 375°. Grease jelly roll pan, 15 1/2 10 1/2 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.
1 Serving: Calories 115 (Calories from Fat 45) Fat 5g (Saturated 3g) Cholesterol 30mg Sodium 110mg Carbohydrate 10g (Dietary Fiber 1g) Protein 9g
% Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 4%
Diet Exchanges: 1/2 Starch, 1 Lean Meat
Betty's Tip
Our coconut tenders have a mild curry flavor. Add more curry powder if you love curry flavor.
This Curry-Coconut Chicken with Honey Mustard recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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