Lighter Crunchy Coconut Chicken Fingers with Pineapple Salsa

742 Fewer Calories
43 g Less Fat

Ingredients:

Chicken Fingers
1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken tenders, about 8 tenders
1/2 teaspoon salt
2 egg whites

Pineapple Salsa
2 (8-ounce) cans unsweetened pineapple chunks, drained
1/4 cup chopped fresh cilantro
2 teaspoons lime juice
2 teaspoons packed brown sugar
1 small jalapeno pepper, seeded and minced (optional)

Directions
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder on a piece of wax paper. Sprinkle the tenders with the salt. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.

Meanwhile, to prepare the salsa, toss the pineapple, cilantro, lime juice, brown sugar, and jalapeno in a large bowl. Serve the salsa with the chicken. 

Servings: 4
Prep Time: 15 min
Cook Time: 15 min
Difficulty: easy

Per Serving: (2 chicken tenders with 1/2 cup salsa) 304 Cal; 31 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 32 g Carb; 2 g Fiber; 13 g Sugar; 60 mg Calcium; 2 mg Iron; 502 mg Sodium; 66 mg Cholesterol

Original recipe courtesy Paula Deen:  The Lady and Sons Chicken Fingers
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

Original Nutrition:
Per Serving: 1046 Cal; 49 g Protein; 48 g Tot Fat; 9 g Sat Fat; 19 g Mono Fat; 103 g Carb; 3 g Fiber; 23 g Sugar; 546 mg Calcium; 6 mg Iron; 2001 mg Sodium; 103 mg Cholesterol