Citrus-kissed Chicken Fingers with Buttered Baby Carrots
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.