Ricky made this for dinner tonight. Even Merrick, our vegetarian, ate it. He hasn't eaten meat in over 6 months and especially hates chicken - so this recipe is definitely a keeper for our family.
1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1-1/2 pounds boneless skinless chicken breats halves cut into 1-inch strips
1 egg, lightly beaten
Preheat oven to 400. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips in egg, then coat with coconut mixture. Place on cookie sheet to bake. Bake 25 minutes or until chicken is browned, turning after 15 minutes. We dipped the strips in teriyaki sauce. Yum!
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