Wednesday, January 26, 2011

Coconut Pecan Chicken Tenders

1 package chicken breast tenderloins, cut each tenderloin in half
1 cup pecans
1/2 cup coconut
1/2 cup panko breadcrumbs
2 eggs, beaten in a small ramekin

Preheat oven to 350. Spray a 9 x 13 dish with nonstick cooking spray.

Pulse pecans, coconut, breadcrumbs, and seasoning in a food processor until well combined and chopped fine. Pour mixture in a shallow bowl.

Dip chicken in egg then crumbs. Place in dish. Repeat until all chicken is coated.

Bake for 25-30 minutes or until done.

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