Coconut Curry Chicken Nuggets |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Since coconut is this months ingredient, I thought I would post this. Comes from Weight Watchers cookbook. 8 Points per serving. Ingredients:
1/2 cup mango chutney, divided |
1 teaspoon curry paste, divided |
1/2 teaspoon cumin, divided |
2 (6 ounce) boneless skinless chicken breasts, each cut into eight pieces |
1/2 cup flaked coconut |
Directions:
1. Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
2. Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
3. Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
4. Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
5. Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
6. Serve with chutney sauce.
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