Coconut Crusted Chicken Tenders

I was so happy to have nothing on my calendar this evening because I wanted to spend a bit of time at the gym and play in my kitchen. Well, I had forgotten I needed to bring the kids to the eye doctor for their annual exam after school. Because it was a rather long visit ( my kids needed to have their eyes dilated), I did not get to the gym until late, and it was consequently a bit late when I got home to figure out what to eat. When I got home, Theo was already on the prawl for some food, so I knew that time was limited… It had to be quick and easy. I had a few chicken breasts in the fridge, brocoli and Lisa loves rice so our dinner became Steamed Rice with Coconut Crusted Chicken and Sesame “infused” Broccoli.

For the coconut Chicken tenders for 3: 2 breast of chicken, 1 cup of coconut flakes toasted, 1 cup of Panko bread crumbs, 1/4 tsp of salt, 1/8 tsp of pepper, 1/4 tsp of ginger powder, 2 eggs, 1/2 tsp of toasted sesame oil.

If you do not have toasted coconut flakes, turn your oven to 375. Place 1 cup of coconut on a silpat and when the oven has reached temperature, place the perforated pan with the silpat and coconut in the oven for 12-15 minutes or until the coconut flakes are a brownish color and are no longer soft. When they are toasted to your liking, set them out and let them cool.

Because we did not marinade the meat, you will want to tenderize the meat by pounding it. So place a chicken breast on the rectangular roulpat. Fold the roulpat on top of the chicken breast and with the rolling pin, pound the chicken so it flattens out and becomes evenly flat. Remove the chicken breast from the roulpat and repeat the process with the other chicken breasts.

Place the chicken breasts on the chopping board and cut the breasts into tenders of about 1/2 inch thick. Set aside. In a bowl, break 2 eggs, and add the salt, pepper, ginger powder, and the sesame oil. Mix well. Empty the chicken tenders into this mixture and mix well to coat the chicken. Set aside.

In another bowl, mix the panko bread crumbs and the coconut flakes and mix well. Take the chicken breasts out of the egg mixture and place them into the bowl where the bread crumbs and coconut flakes are. Stir well to make sure that the chicken tenders are well coated with the bread mixture.

Place a large silpat on a large perforated sheet and lay the chicken on the silpat. Cook the chicken for 7-8 minutes at 375. Et voila!

I serve the chicken with steamed rice that i cooked in the round mold ( same recipe as the coconut rice except that i only used broth), and with Toasted Sesame Infused Broccoli ( recipe to follow) and I also serve sweet and sour sauce for dipping the chicken tenders.