Sweet 'n Salty Coconut Chicken (Gluten Free)
| Total Time:
| Makes:6 Servings
4 cups (1 L) Honey Nut Chex* cereal, coarsely crushed
2 cups (500 mL) shredded coconut
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) pepper
1 1/2 lb (750 g) uncooked chicken breast tenders (not breaded)
Heat oven to 425ºF. Generously spray large cookie sheet with non-stick cooking spray.
In shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs. Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture; place on cookie sheet. Repeat to use up chicken.
Bake about 20 minutes or until chicken is golden on outsides and no longer pink in centre.
Honey Nut Chex
COOKING GLUTEN FREE?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.