Tuesday, September 14, 2010

Crispy Coconut Chicken Fingers & Fresh Fruit Bruschetta with Orange-Honey Cream

These recipes were found on OUR BEST BITES. I made them for my sister in laws bridal shower and added a few of my own ideas. It was enjoyed by many so I feel the need to pass these recipes on:

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C Whole Wheat Flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

-Preheat oven to 450 degrees.
-Give coconut a rough chop so it's about the same size as the 
panko pieces

-Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
-Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
-Working with one chicken tender at a time, dredge in flour...

then dip in egg..
-And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
-Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
-Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. 
-The coconut will be nice and golden and the panko crisp, but light in color still.

Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Total Fat5.1 g
     Saturated Fat3.1 g
     Polyunsaturated Fat0.2 g
     Monounsaturated Fat0.2 g
  Cholesterol20.6 mg
  Sodium296.2 mg
  Potassium132.4 mg
  Total Carbohydrate13.1 g
     Dietary Fiber0.7 g
     Sugars1.9 g
  Protein9.3 g

Fresh Fruit Bruschetta with Orange-Honey Cream

-Let's get started.  You can use any fruit you like.  I pick mostly based on color and then what's in season or on sale. In this case, I'm going with strawberries, mango, and kiwi.
-You'll want all of your fruit chopped in a small dice, and in similar sized pieces.  You can definitely do the chopping in advance; just keep the fruit covered, and in the fridge.
-You'll mix sour cream, honey, and orange zest.  If you need any extra moisture to get the consistency you want, just add a little of the juice from the orange.  That can be covered and stored in the fridge as well.
-For the bread, try to find a whole wheat loaf. You'll want to use either a baguette or a thin french bread loaf.
-Slice your loaf into about 1/2 inch slices or a little thinner.
-Place them in a single layer on a baking sheet (I always line mine with foil for easy clean up!) and brush the tops with melted butter.
-Next you'll sprinkle them with cinnamon sugar.
-After they've toasted in the oven and cooled to room temp, you'll spoon the fruit mixture on each one.
-Then give them a drizzle of the yummy sour cream sauce and you're done!  

Fresh, beautiful, and absolutely heavenly.

1 comment:

  1. This stuff was delicious, and I ate it cold. So good.