1. Preheat oven to 425°F. In large bowl, stir together cumin, coriander, salt, curry powder and pepper. Measure out 2 teaspoons of spice mixture and set aside. Add chicken tenders and mix to coat. In shallow dish or pie plate, combine coconut and peanuts. In another shallow dish, beat egg whites with 1 tablespoon of water. Dip chicken into egg white mixture, then into coconut mixture, pressing it into chicken.
2. Place coated chicken on greased jelly-roll pan and bake for 15 minutes or until cooked through.
3. In medium bowl, stir together yogurt, chutney, lemon juice and reserved spice mixture. Serve hot nuggets with cool dipping sauce.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 234 (74%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 2.5mg||1 %|
|Sodium 59.4mg||2 %|
|Potassium 474.2mg||12 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 7.6g|
|Protein 13.9g||20 %|
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Calories per serving: 318
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