Recipe by Nechama Norman

Coconut Fingers in Mustard Sauce

Meat Meat
Easy Easy
8 Servings
Allergens
40 Minutes
Diets

No Diets specified

Ingredients

Coconut Fingers

  • 6 chicken breasts (about 1 and 1/2 pounds), sliced in long thin strips (about 8 pieces per breast)

  • 1/2 cup Glicks Flour

  • 1/8 teaspoon curry powder

  • 1/8 teaspoon cayenne pepper

  • 1/8 teaspoon pepper

Mustard Dipping Sauce

Garnish

  • 1 scallion, green parts only, chopped

Directions

Prepare the Coconut Fingers in Mustard Sauce

1.

Preheat oven to 350 degrees Fahrenheit. Grease a baking pan.

2.

In a shallow bowl, combine spices with flour. In a separate bowl, whisk the eggs. Place coconut in a third bowl.

3.

Dredge chicken first in flour, followed by the eggs, and finally in the coconut. Be sure to press the coconut into the chicken so that it sticks.

4.

Place chicken into prepared pan and spray VERY generously with nonstick cooking spray. Bake for 10-15 minutes, until edges begin to turn brown. Turn chicken fingers over and bake for an additional 10 minutes or until edges are brown.

5.

To prepare the dipping sauce, whisk all ingredients together. Serve alongside chicken. Garnish with scallions.

Coconut Fingers in Mustard Sauce

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