- 1 lb. chicken breast tenderloins (or use regular breasts and cut them lengthwise into thirds)
- 1/2 cup unsweetened coconut
- 1 Tbsp. paprika
- Salt and pepper to taste
- 2 egg whites
Preheat oven to 350°. Combine the coconut, paprika, salt and pepper on a plate or wax paper. Place egg whites in a bowl and lightly whisk. Dip tenders in egg whites, then roll in coconut mixture. You'll need to kind of "smush" the coconut onto the chicken to ensure it adheres nicely. Bake in oven at 350° for 30-40 minutes or until chicken is thoroughly cooked. We served with Sweet Potato Crisps.
You'll have to excuse my lack of pictures from while I was preparing the food. My 2 year old has been especially needy lately and barely gives me time to cook, let alone take pictures!
This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.