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.