Saturday, January 8, 2011

Baked Coconut Chicken Tenders

1 c panko bread crumbs
1 c sweetened shredded coconut
1/2 tsp of cayenne pepper
1/2 tsp of paprika
1 tsp of salt
2 TBSP of mustard
2 TBSP of honey
2 lbs boneless skinless chicken breast tenders,

Heat oven to 400 degrees. In a  large bowl or casserole dish whisk honey and mustard. Add chicken and toss until coated, let marinate for at least 30 minutes.

In a bowl with a lid (I use a 6 cup tupperware) mix together half of the dry ingredients. Working in batches of 3 or 4, toss the chicken in the dry mixture and spread out on a baking sheet sprayed with cooking spray. Slowly add remaining dry ingredients in tossing bowl as needed. Spray tops of tenders with additional cooking spray.

Bake tenders 20-30 minutes until they are a deep golden brown.

Serve with homemade mustard (mix 2 parts mustard for every part honey)

STATS (per 2 chicken tenders)

256 calories, 8g fat, 20g carbs, 25g protein, 10g sugar, 278mg sodium



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