Thursday, 18 September 2008

Coconut Chicken Strips with Honey Mustard Dipping Sauce

1 1/2 cups shredded coconut
1 1/2 lbs chicken breasts, cut into strips
2 tablespoons coconut oil
1 tablespoon flour
1/4 teaspoon nutmeg
1/2 cup spicy mustard
2 tablespoons honey

  • Turn oven to "broil."
  • Spread coconut evenly on a baking sheet.
  • Toast coconut until slightly browned and remove from oven.
  • Preheat oven to 375 degrees ºF.
  • Mix flour, nutmeg, and toasted coconut in a bowl.
  • Place chicken strips in a bowl and drizzle with melted coconut oil
  • Prepare cookie sheet with oil so the strips won't stick.
  • Coat chicken with dry mixture.
  • Bake for 10 minutes, or until cooked thoroughly.
  • While chicken is cooking, mix mustard and honey for dipping sauce.