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Sweet 'n Salty Coconut Chicken (Gluten Free)
sweet 'n salty coconut chicken (gluten free)
4 cups (1 L) Honey Nut Chex* cereal, coarsely crushed
2 cups (500 mL) shredded coconut
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) pepper
1 1/2 lb (750 g) uncooked chicken breast tenders (not breaded)
Heat oven to 425ºF. Generously spray large cookie sheet with non-stick cooking spray.
In shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs. Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture; place on cookie sheet. Repeat to use up chicken.
Bake about 20 minutes or until chicken is golden on outsides and no longer pink in centre.
COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
No nutrition information available for this recipe
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