Citrus-kissed Chicken Fingers with Buttered Baby Carrots and Rice
1/2 cup frozen orange juice concentrate, thawed
4 cloves garlic, minced
1 1/2 lbs. boneless, skinless chicken breast, cut into 2-inch strips
2 large eggs
5 cups Honey Frosted Flakes cereal, crushed into crumbs
3/4 cup shredded unsweetened coconut
3 tablespoon light brown sugar
1 tablespoon plus 1 teaspoon curry powder
3 tablespoon butter, melted
To prepare the chicken, toss together with the orange juice concentrate and half of the garlic in a sealable plastic bag. Marinate the chicken in the refrigerator 2 to 8 hours, turning occasionally.
Preheat oven to 350°F. In a small bowl, beat the eggs. Before beginning, set aside half of the frosted flake mixture. In a large bowl, combine the frosted flake crumbs, coconut, brown sugar, curry powder and the remaining garlic.
With one hand, dip each chicken piece into the egg, shaking off drips, and place on the frosted flake mixture. With the other hand, coat each chicken piece evenly with frosted flake mixture. Place coated chicken onto a parchment-lined or nonstick baking sheet. Repeat, adding more of the reserved frosted flake mixture as needed, until all pieces are coated. Drizzle chicken pieces with melted butter and bake for 20 minutes or until cooked through. Serve with buttered, steamed baby carrots and rice.
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