Ingredients
1/2 cup sour cream
2 tbsp. crushed pineapple with juice
1 tsp. ground ginger divided
3/4 tsp. curry powder divided(optional)
3/4 cup flaked coconut
3 tbsp. plain dry breadcrumbs
1/3 tsp. ground red pepper or cayenne
1pkg fresh chicken tenders(14oz)
1 tbsp. honey
1 tsp. lemon juice or orange juice
Preparation
1.In small bowl blend sour cream, pineapple, 1/4 tsp. of ginger & 1/4 tsp. of curry powder if desired. Cover & refrigerate until serving. 2. Preheat oven to 400F. Coat baking sheet with cooking spray; set aside. In blender or food processor combine coconut, breadcrumbs, remaining 3/4 tsp. ginger, 1/2 tsp. curry(if desired) & cayenne. Pulse to blend. Place in shallow dish; set aside. 3.Sprinkle chicken tenders with salt if desired. Cut tenders in half crosswise. Blend honey & lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12-15 minutes or until chicken is tender & no longer pink(170F).
