CocoNUT-TY Baked Chicken Tenders
"Sweet and coconut-ty chicken tenders. I really made this by throwing a bunch of ingredients together and got lucky that it tasted so yummy! My 1 year old daughter really likes them! Easy, quick, and healthy! I use Wheatables Toasted Pecan Nut Crisps and organic coconut shreds, oil and milk."
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
12 chicken tenders
- Serves:
- 2-4
ingredients
- 1 1⁄2 cups Wheatables crackers
- 1⁄3 cup shredded coconut
- 1⁄4 cup sliced almonds
- 1 tablespoon coconut oil or 1/3 cup coconut milk
- 4 boneless skinless chicken breasts, cut into thirds
directions
- 1. Preheat oven to 375.
- 2. Combine crisps, coconut shreds, and almonds in a ziplock bag. Crush to a medium fine consistency.
- 3. Coat chicken in coconut oil or dip in coconut milk. Add chicken, three tenders at a time, to bag and shake well until coated.
- 4. Arrange coated chicken on a shallow baking pan and cook for about 10-15 minutes.
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RECIPE SUBMITTED BY
Born in Raised (and rediculously proud) in the wonderful town of St. Louis, Missouri (Fenton area), now living in Las Vegas with my fiance and dogs Nelly and Niña, who love to watch me cook and happily gobble up any fallen food!
**Update**
Thanks for all the reviews on my take on these tried and true recipes. I really enjoy reading them! Happy cooking!!
