Wednesday, April 28, 2010

Coconut Chicken and Tropical Salsa

Today's baked dinner is super yummy! It is from cook your way skinnier faster.

1 large egg
2 c. cornflakes, coarsely crushed
1/2 c. shredded unsweetened coconut
1 lb chicken tenders
1/2 tsp salt
1/2 tsp pepper
1 c. diced fresh pineapple
1 c. corn kernels (thawed if frozen)
1 red bell pepper, stemmed, seeded, diced
1 scallion, thinly sliced
2 tsp fresh lime juice

Preheat the Oven to 425 degrees
Line a large rimmed baking sheet with aluminum foil
Crack the egg into a shallow dish and beat lightly.
Combine the cornflakes and coconut in another shallow dish.
Season the chicken with the salt and pepper, then dip in the egg and then dredge in the cornflake mixture.
Arrange the coated chicken on the prepared pan in a single layer.
Bake until golden brown and cooked through (about 10-12 minutes)
Meanwhile, toss together the pineapple, corn, pepper, scallion, lime juice in a large bowl.
Salt and Pepper to taste.

Serve chicken with salsa.