Mango Chile Chicken Tenders

Mango Chile Chicken Tenders

1

cup Progresso® plain panko crispy bread crumbs

1

package (14 oz) uncooked chicken tenders (not breaded)

1

cup mango slices, chopped (from 20-oz jar)

2

to 3 teaspoons Thai chili garlic paste

1

tablespoon chopped fresh cilantro

Directions

• 1Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• 2In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• 3Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.

Expert Tips

Thai chili garlic paste is made from red chiles, fermented beans and garlic. It's available in most supermarkets.

* Betty Crocker