Gluten Free!

Sweet and Salty Coconut Chicken

Prep Time:20 min
Start to Finish:40 min
Makes:6 servings

Average 4.79 from 9 ratingsAverage 4.79 from 9 ratingsAverage 4.79 from 9 ratingsAverage 4.79 from 9 ratingsAverage 4.79 from 9 ratings 9 ratings Rate   Email Print
Honey Nut Chex®
4cups Honey Nut Chex® cereal, coarsely crushed
2cups shredded coconut
1 1/2teaspoons salt
1/2teaspoon pepper
1 1/2lb uncooked chicken breast tenders (not breaded)
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Preparation Directions
1.Heat oven to 425°F. Generously spray large cookie sheet with 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 center.
Nutritional Information
1 Serving: Calories 460 (Calories from Fat 170); Total Fat 19g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 210mg; Sodium 980mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 20g); Protein 32% Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 10%; Iron 60Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 6 oz-equivalents Meat & Beans 
*% Daily Values are based on a 2,000 calorie diet.