Apricot-Ginger Chicken Dinner
Coconut-coated chicken strips served with rice and a chutney sauce give a new theme to kid-friendly chicken nuggets.
Ingredients
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1-1/2 pounds skinless, boneless chicken breast halves (6 medium)
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3 tablespoons chunky peanut butter
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3 tablespoons apricot jam
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1-1/2 cups shredded coconut
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3/4 cup packaged cornflake crumbs (or 2 cups cornflakes, crushed)
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1 tablespoon curry powder
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1 teaspoon ground ginger
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1/8 to 1/4 teaspoon ground red pepper
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5 cups hot cooked rice
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1/4 teaspoon ground cinnamon
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3/4 cup snipped chutney
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3 tablespoons orange juice
Directions
1.
Cut chicken into 1-1/2-inch strips; place in a medium bowl. In a small saucepan stir together peanut butter and jam. Cook over low heat until melted. Add to chicken; toss to coat.
2.
In a plastic bag or shallow dish combine the coconut, cornflake crumbs, curry powder, ginger, and ground red pepper. Add chicken, a few pieces at a time, and shake or toss to coat. Place chicken in a lightly greased 15x10x1-inch baking pan. Bake in a 400 degree F. oven for 8 minutes. Turn chicken pieces. Bake about 8 minutes more or until chicken is tender and no longer pink.
3.
Mound cooked rice in center of platter. Sprinkle with cinnamon. Arrange chicken around rice. Stir together chutney and orange juice. Spoon into a small bowl for dipping. Makes 6 servings.
Nutrition information
Calories 573, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 46 mg, Sodium 242 mg, Carbohydrate 86 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 2%, Vitamin C 9%, Calcium 3%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet
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