Coconut Curry Chicken Nuggets - cooking recipe

Ingredients

1/2 cup mango chutney, divided
1 teaspoon curry paste, divided
1/2 teaspoon cumin, divided
2 (6 ounce) boneless skinless chicken breasts, each cut into eight pieces
1/2 cup flaked coconut

Preparation

Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
Serve with chutney sauce.