- 2 - 3 chicken tenders per person.
Chicken tenders are the part of the chicken breast that is the most tender. To find it. .take a fresh boneless chicken breast. . turn it to the underside and pull the bit of loose chicken. It will easily pull off. You can buy the chicken tenders already separated I just froze the rest of the chicken breasts for another meal. If you are going to make enough for 4 people. .the crumbs below will be enough .. .but if you make a large batch ..double the crumbs below accordingly.
- 2 beaten eggs
- 2 cups crushed cornflakes
- 1 cup of fine unsweetened coconut
- Dip the chicken tenders in the egg.
- Put the cornflakes in a zip loc bag and crush with a rolling pin.
- Add the coconut.
- Coat each piece of chicken with the cornflake and coconut mixture.
- Spray a cookie sheet or cover with parchment paper. Lay the chicken out and leave a little space between each one to allow them to crisp. If necessary use two cookie sheets.
- Bake in a hot oven. . 425 F for 10 minutes. Cut into the thickest part of one to be sure it is no longer pink in the middle.
Serve with the Salsa.
Tropical Salsa which is Dorothy's Salsa with Pineapple
- 4 finely diced Roma tomatoes
- 1 diced green pepper
- 1 diced orange or yellow pepper
- 1 small onion finely diced
- 1 large jalapeno pepper which you have finely chopped. .using medical gloves of course.
- 1 minced garlic clove
- 1 - 2 cups finely diced pineapple. . you could use mango too .. add more. .it won't hurt it.
- 1 cup vinegar
- 1 can tomato paste
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- a few tablespoons chopped cilantro . .add this to your taste
- In a large bowl combine all the veggies and the pineapple.
- Add the remainder of the ingredients and stir well . .refrigerate.
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