1 cup coconut (sweetened)
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 1/2 lbs. boneless/skinless chicken tenders
2 eggs, lightly beaten
1/3 cup butter or margarine, melted
Directions:
Heat oven to 400*. Mix coconut, flour, salt, pepper, and garlic powder in medium bowl. Dip chicken strips into eggs, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once.
~I found this recipe on-line years ago by Kraft Foods.
P.S. This is one of Jeven's all-time favorite meals. She loves when I make this, and serve it with Apple Rice (recipe below).
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I went to the grocery store today and got all the stuff to make this recipe and the apple rice...I'm very excited! I'm going to make it tomorrow night, I will let you know how it turns out! And PS--I don't even like coconut, but I'm drooling just thinking about how delicious this recipe sounds!
ReplyDeleteYum! De-lish! I cut down on the butter and only used about 2 tablespoons. Made it with the apple rice and also green beans and a salad. Russ liked it so much he's going to have the leftovers for lunch tomorrow (and he doesn't do leftovers!)
ReplyDeleteI'm so happy you made those recipes Kristen. I'm super happy you and Russ liked them--yae!!
ReplyDeleteThanks for stopping by!
Love,
Jen