Fuzzy Caterpillars

Fuzzy Caterpillars
3/4 cup plain yogurt
1 carton (6 oz.) pina colada yogurt
1-1/2 tsp. grated lime peel
1-1/4 tsp. salt, divided
2 lbs. boneless skinless chicken breasts
1 cup sesame ginger marinade
2 tbs. lime juice
2 cups flaked coconut
1/2 cup finely chopped cashews
3 eggs
2 tbs. milk
1 cup all-purpose flour
1/2 cup vegetable oil
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In a small bowl, combine both yogurts, the lime peel and 1/4 tsp. salt; cover and refrigerate.

Cut chicken into 3o 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.

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 form chicken.

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.

Place a wire rack in a 15-in. x 10-in. x 1-in. baking pan; place chicken on a rack. Bake, uncovered, at 350° for 10-15 minutes or until chicken is no longer pink. Serve warm with dipping sauce.