- 1 1/2 pounds chicken breast tenders
- Vegetable cooking spray
- 2 egg whites
- 1/4 cup cornstarch
- 1 tablespoon Caribbean jerk seasoning
- 1 cup sweetened flaked coconut
- 1 cup Japanese breadcrumbs (panko)
- 1 teaspoon paprika
- Honey-Mustard Sauce
- calories 448
- fat 11 g
- satfat 6.6 g
- monofat 1.9 g
- polyfat 1 g
- protein 40.3 g
- carbohydrate 46.4 g
- fiber 1.9 g
- cholesterol 94 mg
- iron 1.7 mg
- sodium 604 mg
- calcium 65 mg
How to Make It
Preheat oven to 425°.
Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
Whisk egg whites in a bowl just until foamy.
Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.
Stir together coconut, breadcrumbs, and paprika in another shallow dish.
Dredge chicken breast tenders, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat chicken with cooking spray; arrange chicken on wire rack.
Bake at 425° for 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Serve with Honey-Mustard Sauce.
Note: Nutritional analysis does not include salt to taste.