Coconut Chicken Fingers

October 05, 2010

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!

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4 comments

  1. 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!

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  2. Oh, and try it with couscous with a little sauteed green onion, dried apricot and cilantro

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  3. Mmmm... I am going to have to try this! Thanks for sharing!

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  4. We 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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