COCONUT-MACADAMIA CHICKEN TENDERS WITH MANGO DIJON DIP
- 2 lbs boneless skinless chicken breast
- 1 cup unsweetened shredded coconut
- 2 oz (about 1/2 cup) macadamia nuts
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 beaten egg
- 1 Tbs melted coconut oil
- 1 ripe mango
- 1/3 cup Dijon mustard
- 1/2 tsp curry powder
- 1 tsp sambal oelek, Sriracha, or red pepper flakes
- 1/8 tsp cinnamon
- Preheat the oven to 400 F.
- Sandwich the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound to an even thickness. Cut into uniform strips (I got 12 strips from 2 lbs of chicken).
- Set the shredding disk in your food processor. Load the macadamia nuts into the feeding tube while the machine is off and set the pusher sleeve inside. This will prevent the nuts from flying out when you turn the machine on. Turn on the food processor and feed the macadamia nuts through. Combine on a large plate with the coconut, salt, and garlic.
- Line a cookie sheet with parchment paper (if you use foil instead, the chicken strips may stick). Pour the egg into a shallow bowl. Dip each chicken strip in the egg, then the coconut mixture, shaking off the excess. Set them on the parchment-lined baking sheet. Use a pastry brush to dab a bit of coconut oil on top.
- Bake for 20 minutes, turn them over, dab with more coconut oil, then continue baking for another 20 minutes. Serve.
- Meanwhile, make the dip. Peel and cut the mango into large chunks. Put it in the food processor and blend until smooth. Add the mustard, curry, sambal (or substitute), and cinnamon. Blend until well-combined. Chill until ready to serve.
Cool chicken and divide among freezer bags until ready to serve. Mustard sauce should keep in the refrigerator for about a week, or alternately, freeze it in ice cube trays. TO SERVE: Do not thaw. Bake chicken from frozen at 400 degrees for 20 minutes.