Ingredients
The following ingredients have 4 Servings
- 3-4 pieces whole chicken breasts
- 1 cup mayonnaise
- 1 cup honey-mustard dressing
- 2 cups panko bread crumbs* ((see note for gluten-free alternative))
- 2 cups grated or shredded coconut, (unsweetened)
Instruction
- Flatten the chicken breasts to an even thickness. Slice into strips. Combine mayonnaise and honey mustard dressing in a mixing bowl. Add the chicken breast strips and marinate for 8 hours or overnight.
- Preheat the oven to 375F.
- Mix the coconut and the panko bread crumbs or ground almonds (if doing gluten-free) in a bowl. Coat the marinated chicken strips with the coconut mixture.
- Remove the excess crumbs from the chicken strips by tapping them lightly on the bowl. Kitchen tongs are handy when doing this.
- Grease a shallow baking pan if it’s not non-stick. You may line it with foil if you prefer. I used my Silpat for this so there was no need for any foil nor greasing. Place the chicken strips on the prepared pan.
- Transfer to the preheated oven and bake for about 25 minutes or until chicken is cooked through and coconut is lightly browned and toasty.
- Serve with a dipping sauce on the side if you like. I like having it with chutney or a ketchup-mayo sauce. Perfect as an appetizer or main dish with some salad on the side.