Baked Coconut Crusted Chicken

Looking for a chicken finger substitute? Something less greasy, with less breading and not fried. Try out this easy recipe for a crispy light chicken you can pair up with some sweet potato fries, salad or veggies.

1/2 cup panko

1/2 cup unsweetened coconut shredded

1 tbsp whole wheat flour

1 tsp cayenne

dash of salt & pepper

1 egg white

1/4 cup olive oil

2 boneless skinless organic chicken breasts

Preheat oven to 375 F, line baking sheet with parchment paper

In one bowl mix dry ingredients, in another whisk egg white/olive oil

Remove fat from chicken breasts, butterfly (or use mallet to create thinner pieces), cut into pieces about 1 1/2 inches wide and 3-4 inches long

Dip each tender into dry ingredients, then dip in oil/egg, then lastly back into dry ingredients - pressing the chicken into bowl.  

Place the chicken strips on baking sheet.  Bake for 10 minutes, then turn the chicken over and bake another 10 minutes.

Turn the oven to broil, and continue baking for 3-4 minutes until chicken has evenly browned.