Wednesday, March 2, 2011
I wanted to make a quick and easy meal that I would be able to make in the afternoon and then reheat in the oven for dinner. This recipe was perfect for that. The coconut panko mixture gives the chicken a great crunch.
1 pound boneless skinless chicken tenders
1 cup shredded coconut
1 cup panko bread crumbs
1/2 cup flour
2 eggs, beaten
salt and pepper
Place flour in a bowl and season with salt and pepper. Beat eggs in a separate bowl. Combine coconut and panko bread crumbs in a third bowl. Dredge chicken tenders in flour then coat in egg. Then coat in coconut panko mixture and place on a cookie sheet lined with a silpat (If you don't have a silpat lined with foil and spray with cooking spray). Bake at 350 for approx. 25 minutes or until golden brown and chicken is cooked through.