Coconut Crusted Chicken Tenders

*I'm making these for dinner tonight!  I love me some coconut!

Ingredients:

8 oz. chicken breast (cut into strips)

1/2 c. all purpose flour

1 egg

1/4 c. traditional bread crumbs

3/4 c. shredded coconut

1 tsp. salt

1/4 tsp. black pepper

Cooking spray

Directions:

Preheat oven to 400°F. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk egg in another wide, shallow bowl. Combine bread crumbs, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the bread crumbs/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken.

Next, heat a large skillet over medium-high heat on your stove top. Add cooking spray, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray.  Set it in the oven for 10 minutes, so that the chicken tenders can cook through.

Serves 2