Fuzzy Caterpillars

1. 1

   In a small bowl, combine the yogurts, zest and 1/4 teaspoon salt; cover and refrigerate.

2. 2

   Cut chicken into 30 thin strips. In a large resealable plastic bag, combine marinade and lime juice; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

3. 3

   Meanwhile, in a shallow bowl, combine coconut and cashews. In another shallow bowl, combine eggs and milk. In a third shallow bowl, combine flour and remaining salt. Drain and discard marinade from chicken.

4. 4

   Coat chicken with flour; dip into egg mixture, then roll in coconut mixture. In a large skillet over medium heat, cook chicken strips in oil in batches for 2 minutes or until lightly browned, turning once.

5. 5

   Place a wire rack in a 15x10x1-in. baking pan; place chicken on rack. Bake, uncovered, at 350u00b0 for 10-15 minutes or until chicken is no longer pink. Serve warm with dipping sauce.

* Per serving · 4 servings · Values may vary.

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