Matt says:
We made this the other night and it was really good. I thought it would be blog worthy. If you don't like curry you can leave it out. I would recommend leaving the curry out of the chicken or the sauce. Curry in both was a little too much for me. Also I would like to request a recipe to be added to the blog, Josh's avocado salsa that he got from Maria from work. I have been wanting to make that for a while.
Coconut and Ginger Chicken Strips
Ingredients
1/3 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
1/2 Tsp. ground red pepper or cayenne
1 Pkg. fresh chicken tenders (about 14 oz.)
2 Tbsp. honey
1 Tsp. lemon juice or orange juice
Directions
In small bowl blend sour cream, pineapple, 1/4 teaspoon of the ginger and 1/4 teaspoon of the curry powder, if desired. Cover and refrigerate until serving.
Preheat oven to 400°F. Coat baking sheet with nonstick cooking spray; set aside. In blender or food processor, combine coconut, breadcrumbs, remaining 3/4 teaspoon ginger, 1/2 teaspoon curry (if desired) and cayenne. Pulse to blend. Place in shallow dish; set aside.
Sprinkle chicken tenders with salt, if desired. Cut tenders in half crosswise. Blend honey and lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12 to 15 minutes or until chicken is tender and no longer pink (170°F).
Serve chicken with sour cream sauce.
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