Baked Coconut Dijon Chicken Tenders
Ingredients
1 1/2 lb chicken tenders
2 large eggs
1/4 C Dijon mustard
1 C plain Panko breadcrumbs
1 C sweetened shredded coconut
1/2 tsp salt
1/2 tsp pepper
Olive oil for spraying
Directions
Preheat oven to 425°F. Line a single baking sheet with parchment paper.
In one shallow bowl, combine two eggs and mustard. In a second shallow bowl, combine breadcrumbs, coconut, salt and pepper. Working with one piece of chicken at a time, coat fully in the egg mixture. Transfer to the breadcrumb mixture, coating well, place on prepared baking sheet. When all chicken tenders have been coated. Lightly spray with olive oil.
Bake for 15-20 minutes or until coconut is crisp and internal temperature reaches a minimum of 165°F.
Enjoy immediately with desired dipping sauces or store in the refrigerator for later, reheating as needed.
