Coconut Chicken

Coconut Chicken

2 T olive oil
5 chicken breasts (about 2 1/2 pounds)
1 egg
2 T milk
2 C bread crumbs
1/2 C coconut
1/8 t salt


Pour 2 tablespoons olive oil onto a large cookie sheet. Spread it around evenly over the pan.  Cut 5 chicken breasts into strips that are about 2 inches wide.  Crack an egg into a bowl. Add 2 tablespoons milk and whisk the two together until well combined.  In a separate plate combine 2 cups bread crumbs, 1/2 cup coconut and 1/8 teaspoon salt. 

Dredge each chicken slice into the egg mixture and then into the coconut mixture. Be sure to press the mixture into the chicken a bit to help it stick. Lay each piece of coated chicken onto your greased cookie sheet. Spray a bit of cooking spray over the tops to give them a little bit of moisture. This will also help the bread crumbs and coconut to get golden brown. Cook at 400 degrees for  40 minutes, or until the chicken is cooked through and the coating is crisp.