Ingredients
1/2 pound boneless, skinless chicken breast filets cut into thin strips
2 eggs
1/2 cup coconut shreds
1 cup penko
1 tsp salt
1 dash cayanne (optional)
Preparation
Wash and dry chicken breasts. In one deep plate/bowl beat eggs. In a second deep plate, mix dry ingredients. Dredge chicken fillets in egg, and then coat in dry mixture. Place on a parchment lined baking sheet leaving room between each strip. Cook at 325 for 10-12 minutes (until no longer pink when cut into). Serve with a tangy sweet and sour sauce for the kids, or a spicy sweet chili sauce or mango salsa for the adults. Enjoy.
