IF frozen, thaw in fridge. Heat oven to 450F/230C. Empty coconut onto a plate and stir. Dip chicken in coconut mixture and place on a cookie tray which is well-coated with non-stick cooking spray. Bake, uncovered, 20-25 min. OR until done (internal temp. 165 F/74C), turning once. Serve with dipping sauce (included). Meanwhile, cook Buttered Peas (included). Suggested Sides: Try a SupperWorks dessert!
Chicken tenders, liquid egg, sweetened shredded coconut, flour, garlic powder, salt, pepper, plum sauce, Buttered Peas (peas, butter, salt)
|Amount Per Serving|
(dipping sauce not included)