Serves 4
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon Janes Krazy Mixed-Up Salts
2 eggs
1 tablespoon water
2 cups sweetened flaked coconut
Sauce
3 tablespoons Dijon mustard
1/4 cup honey
1/2 cup orange marmalade
Preheat oven to 400 degrees. Spray vegetable cooking spray on a baking sheet. pound the chicken breasts to 1/2 inch thick and cut into 1-inch strips. Whisk together flour and Jane's salts in a small bowl. Whisk together eggs and water in another bowl. Place coconut in a third bowl. Toss strips of chicken in the flour mixture, dip in the eggs, and roll in the coconut, coating well. Place on baking sheet. Bake for 15-20 minutes until golden and chicken is cooked through. Serve warm with orange honey-mustard sauce. To make the sauce, whisk together the Dijon mustard, honey and marmalade.
I saw different recipes on Pinterest this week and tried my own version, combining, tasting and making changes resulting in the recipe above. YUM! Easy, fast and very tasty. Great appetizer or entree
This recipe is shared March 7-11, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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