This is one of our favorite chicken strip recipes. And when you live with a 3 year old, you have lots of chicken strip recipes. I have been making this for years, and now know the recipe by heart. I apologize as I no longer know the original source.
Coconut Chicken Fingers
Serves 4 @ 5 Points Plus a serving
1/2 cup sweetened shredded coconut
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breast tenders or breasts cut in strips
1 beaten egg
Preheat oven to 400 degrees. Mix coconut, flour, salt, pepper in a bowl. Dip chicken into then egg, then coat with coconut mixture. Place on a baking pan. Bake 25 minutes or until chicken is cooked through, turning once.
Then I make an Apricot Dipping Sauce which is about 1/2 cup apricot jam mixed with 1-2 Tbsp of Dijon Mustard. YUM YUM YUM!
If you want a full meal serve with potato wedges and a steamed veggie... we like peas!
It's from Allrecipes . . . I make it too and I was actually going to make it tomorrow night LOL. That's why we are sisters!
ReplyDeleteOh, and try it with couscous with a little sauteed green onion, dried apricot and cilantro
ReplyDeleteMmmm... I am going to have to try this! Thanks for sharing!
ReplyDeleteWe had this last night and it was yummy. Even André liked it ... after he got over his fear of the texture of coconut!
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