Coconut Chicken Strips

Recipe courtesy of Fall2004Bride2B

6 boneless, skinless chicken breasts

Salt

Back pepper

1/4 cup flour

1/4 tsp garlic powder

2 eggs, lightly beaten (substitute fat-free Italian dressing for low-fat version)

1/2 cup panko or regular bread crumbs

1 cup flaked/shredded coconut

Honey

Preheat oven to 350.  Cut each breast into thin strips (the thinner the strip, the crispier and more "chicken finger"ish the dish will turn out).  Season with salt and pepper.  Place flour in a shallow dish.  Add some salt, pepper and the garlic powder.  Toss to combine.  Place the beaten eggs (or Italian dressing) into a second shallow dish.  Mix the panko or bread crumbs with the coconut in a third dish.  Lightly coat the chicken strips with the flour, shaking off excess.  Dip each strip into the egg, shaking off excess.  Roll into coconut mixture, pressing coconut into the chicken in an even coat.  Place coated strips on a baking sheet.  Lightly drizzle with honey.  Bake 20 minutes, turning the strips halfway through.

Great served with honey mustard, apricot sauce or duck sauce.  Can be served as an appetizer or main dish.  For an appetizer, you can serve with wooden skewers.  Enjoy!