Change up chicken night with a tropical spin from a coating of flaked coconut.
Course Main Course
Total Time 39minutes
1lbboneless chicken breastcut into slices
¾cupunsweetened shredded coconut
Preheat oven to 425°F and coat a baking sheet with cooking spray.
In three separate shallow bowls, combine the ingredients marked for bowl 1, bowl 2, and bowl 3. Dredge the chicken pieces through each of the three bowls and place them on the baking sheet. Repeat until all chicken is coated. (Get an extra baking sheet if your chicken looks too crowded on the pan.)
Bake for 18-22 minutes or until chicken is fully cooked and coconut has started to crisp and brown. Serve with sweet potato fries and a bottled honey mustard dipping sauce.
Serve with premade sweet potato fries from the freezer section or this recipe we made with pulled chicken sandwiches.
When I first made this, I placed the chicken on cooling racks on top of the baking sheet, but the coconut flakes stuck. Save the dish and just really coat your baking sheet with spray and you should be golden.