- 1 1/2 pounds chicken breast tenders
- 1 (13.5 ounce) can coconut milk
- 1/2 cup plain breadcrumbs
- 15 gingersnap cookies, crushed
- 1/4 cup shredded coconut
- 1 egg, beaten
- 1 tablespoon butter, cut into small pieces
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9×13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
- Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.