2cupspanko bread crumbs*(see note for gluten-free alternative)
2cupsgrated or shredded coconut,unsweetened
Instructions
Flatten the chicken breasts to an even thickness. Slice into strips. Combine mayonnaise and honey mustard dressing in a mixing bowl. Add the chicken breast strips and marinate for 8 hours or overnight.
Preheat the oven to 375F.
Mix the coconut and the panko bread crumbs or ground almonds (if doing gluten-free) in a bowl. Coat the marinated chicken strips with the coconut mixture.
Remove the excess crumbs from the chicken strips by tapping them lightly on the bowl. Kitchen tongs are handy when doing this.
Grease a shallow baking pan if it’s not non-stick. You may line it with foil if you prefer. I used my Silpat for this so there was no need for any foil nor greasing. Place the chicken strips on the prepared pan.
Transfer to the preheated oven and bake for about 25 minutes or until chicken is cooked through and coconut is lightly browned and toasty.
Serve with a dipping sauce on the side if you like. I like having it with chutney or a ketchup-mayo sauce. Perfect as an appetizer or main dish with some salad on the side.
Notes
TIPS & TRICKSFor a gluten-free alternative use ground almonds. (I used the Trader Joe’s brand).Use this delicious yum-yum sauce as a dip for the chicken strips if you like - https://www.manilaspoon.com/2014/01/yum-yum-dipping-sauce.html