Baked Coconut Tenders with Strawberry-Mango Salsa

Ingredients

Tenders

• Vegetable cooking spray
• 3 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• ½ c. cornstarch
• 1½ tsp. garlic powder
• 2 large eggs
• 1 c. sweetened flaked coconut
• 1 c. panko bread crumbs
• 1 tsp. paprika
• Lime wedges

Salsa

• ¾ c. Finely chopped strawberries
• ¾ c. finely chopped mango
• ½ c. finely chopped shallot
• 2 tbsp. Chopped fresh cilantro
• 1 tbsp. hot pepper jelly
• 1 tbsp. fresh lime juice
• salt
• pepper

Directions

1. Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.
2. Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.
3. Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.
4. Bake until golden brown and cooked through, 10 to 20 minutes.
5. For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.
6. Serve the chicken with the salsa and lime wedges.
7. Source: countryliving.com