1-1/2 pounds turkey breast tenderloins, cut into 1/2-inch strips
1/2 cup plum sauce
1/3 cup unsweetened pineapple juice
1-1/2 teaspoons prepared mustard
1 teaspoon cornstarch
Preheat oven to 425°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere.
Place on baking sheets coated with cooking spray; spritz turkey with cooking spray. Bake 10-12 minutes or until turkey is no longer pink, turning once.
Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve turkey with sauce.
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
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