Saturday, June 29, 2013

crunchy coconut chicken fingers with peach honey mustard

tender chicken pieces with tasty coconut coating.
adapted from
1 1/2 pounds boneless skinless chicken tenders
1 can coconut milk
2 cups unsweetened, shredded coconut
1/2 cup panko bread crumbs*
1/2 cup flour
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder

1/4 cup dijon mustard
1/4 cup honey
1 ripe peach, peeled and chopped

1. Shake or blend coconut milk until smooth and creamy. Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate 1-2 hours or more.
2. Preheat oven to 450º. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
3. In a large bowl, combine coconut, flour, panko, garlic, salt and pepper. Stir well. Dredge chicken pieces in the mixture, pressing gently to coat well. Place chicken on rack.
4. Spray all chicken tenders with coconut oil spray or other nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 10-15 minutes more, until golden and crispy.
5. While the chicken is baking, add peach chunks to blender or food processor and puree. In a bowl, whisk together honey, dijon, and peach puree.

* These could hardly be easier to make: cut a few slices of whole wheat or multigrain bread into pieces. Pulse in blender until you have coarse crumbs. Lay on baking sheet in single layer and toast in oven at 350º for about 10-15 minutes, stirring every 5 minutes, until crispy but not browned. Voila!

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