Monday, July 16, 2012

Baked Coconut Chicken Fingers

It isn't often that I make a meal where each person in my family RAVES about it during and after eating it.  It isn't often that I come upstairs to find my kids eating, before the prayer.  It is NEVER when I say, "We haven't said the prayer yet," and my kids respond by saying, "We already said the prayer!"  It isn't often that my husband says, "That was AWESOME!"  more than once in the same meal.  Yep, this meal was a hit.  I think I'll make it again.

Baked Coconut Chicken Fingers

1 C sweetened flaked coconut
1/2 C whole wheat flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
1 egg, slightly beaten
1/3 C melted butter
1/8 tsp. pepper
1 T milk
1 1/2  pounds boneless skinless chicken breasts (cut in half and then into 1" strips)

Preheat oven to 400 degrees.  Mix all ingredients together except chicken.  It will form a kind of paste texture.  Coat each piece of chicken individually with mixture.  I had to do this with my hands one at a didn't take very long.  Bake on middle rack for about 25-30 minutes.  Turn chicken over and bake for another 5-10 minutes.  Turn over again and return to top rack.  Bake for a few more minutes until top is golden brown.  My family LOVED these!!!

Serve with honey, barbecue sauce or apricot preserves.  We prefer honey!

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