FR
Menu
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email

Sweet 'n Salty Coconut Chicken (Gluten Free)

Sweet 'n Salty Coconut Chicken (Gluten Free)
  • Prep 20 min
  • Total 40 min
  • Servings 6
May 30, 2011

Ingredients

  • 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
  • 4 eggs
  • 1 1/2 lb (750 g) uncooked chicken breast tenders (not breaded)

Steps

  • 1
    Heat oven to 425ºF. Generously spray large cookie sheet with non-stick cooking spray.
  • 2
    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.
  • 3
    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
© 2021 ®/TM General Mills All Rights Reserved