Recipe: Curry-Coconut Chicken with Honey Mustard

CURRY-COCONUT CHICKEN WITH HONEY MUSTARD

1/2 cup milk
1 egg, beaten
2 cups shredded coconut meat
2 teaspoons curry powder
2 pounds chicken breast tenders
1/2 cup honey
1/2 cup Dijon mustard
3 cups cooked rice (to serve)

Preheat oven to 375 degrees F. Grease jellyroll pan, 15 1/2 by 10 1/2 by 1 inch, or large cookie sheet.

Mix milk and egg in bowl. Mix coconut and curry powder in shallow dish. Dip chicken into milk mixture, then coat with coconut mixture. Place in pan.

Bake uncovered 10 minutes; turn chicken. Bake 5 to 8 minutes longer or until no longer pink in the center.

Mix honey and mustard and serve with chicken.

Servings: 6
Source: Betty Crocker's Best Chicken Cookbook