Ingredients
1 can (8 ounces) crushed pineapple, drained1 medium jicama, peeled and chopped1 medium sweet red pepper, chopped1 medium mango, peeled and chopped1 jalapeno pepper, seeded and quartered2 tablespoons minced fresh cilantro2 tablespoons fresh lime juice1 tablespoon minced fresh gingerroot1 teaspoon grated lime zest1/4 teaspoon salt3/4 cup reduced-fat sour creamCHICKEN NUGGETS:2 pounds boneless skinless chicken breasts, cut into 1-inch cubes2 cups buttermilk1-1/2 cups all-purpose flour1 teaspoon salt1/2 teaspoon pepper4 large egg whites1/4 cup water3 cups panko bread crumbs1 cup unsweetened shredded coconut2 tablespoons sesame seeds2 teaspoons paprikaCooking spray
Preparation
Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5-6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes.
Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
