- 1 1/2 cups packed coconut flakes, lightly chopped
- 1 pound boneless, skinless chicken breast, sliced into tenders or nuggets
- Salt (optional)
- Freshly ground black pepper
- 1 egg white, lightly beaten
- Preheat oven to 325 degrees F. Line a baking sheet with foil.
- Sprinkle the coconut onto the baking sheet and spread in a thin layer. Bake for 5 to 7 minutes, or until just beginning to turn golden brown. Transfer to a shallow bowl.
- Increase oven temperature to 450 degrees F. Coat a 9 x 13 baking pan with cooking spray.
- Place the chicken between 2 sheets of plastic wrap and gently pound to 1/4 to 1/2 inch thickness. Season with the salt and pepper.
- Dip each piece of chicken in the egg white to moisten well. Press into the coconut and turn to coat both sides.
- Place the chicken in the prepared baking pan and lightly coat with cooking spray.
- Bake for 15 minutes, or until cooked through.