Ingredients:
Chicken (I used about 1.5 lbs)
2 cups shredded unsweetened coconut flakes
1 cup flour (I used quinoa flour that I had on hand)
1 tbsp garlic salt
2 tsp curry powder
1 tsp pepper
1 egg
3 tbsp dijon mustard
Directions:
1. Slice chicken lengthwise into strips. You may need to half the chicken breasts so they aren't too thick first.
2. Create two bowls for dredging- the first containing the coconut, flour, and spices; the second containing the egg and dijon. Combine the ingredients in each bowl well.
3. Preheat the oven to 400. Line a baking sheet with foil, spray with cooking spray, and set it next to the bowls.
4. Dredge each of the strips of chicken into the mustard/egg bowl first, then the coconut bowl. Press down firmly so the coconut topping sticks well.
5. Place the coated chicken strips on the baking sheet with a some room in between each strip. Cook for 10 minutes, flip, and cook another 5-10 minutes until chicken is cooked through.
