Servings:
Serves 4; Nutrition per serving: Calories 479, total fat 24g, sodium 876mg, sugars 8g Servings
Ingredients
- 1 large egg
- 2 cup cornflakes, coarsely crushed
- 1/2 cup shredded, unsweetened coconut
- 1 pound chicken tenders
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup diced fresh pineapple
- 1 cup corn kernels, thawed if frozen
- 1 cup red bell pepper, stemmed, seeded, and diced
- 1 cup scallion, thinly sliced
- 2 teaspoon fresh lime juice
- 1 teaspoon canola oil
Preparation
Baking Directions:
1.Preheat the oven to 425°F.
Line a rimmed baking sheet with aluminum foil.
2.Crack egg into a shallow dish and beat lightly.
Combine cornflakes and coconut in another shallow dish.
Season the chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then dip in the egg and dredge in the cornflake mixture.
3.Arrange coated chicken on the prepared pan in a single layer.
Bake until golden brown and cooked through, about 10 to 12 minutes.
4.Meanwhile, toss together pineapple, corn, pepper, scallion, lime juice, oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.
5.Serve chicken with the salsa.
