Coconut Chicken

    I pinned this recipe a while ago and was waiting for a good day to try it out because I love anything with coconut.  When Arnauld suggested salad for dinner on Sunday, I thought coconut chicken would be the perfect protein to add.  I was even more surprised when Arnauld agreed!  He is usually not the type of guy who goes for anything sweet.  I was pleasantly surprised that he enjoyed the meal...maybe my sweetness is rubbing off on him!

Coconut Chicken

Ingredients
 1/2 lb chicken tenderloins
1/2 cup all purpose flour
1 egg, beaten
1/2 cup panko bread crumbs
1/2 cup shredded, sweetened coconut
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoons canola oil

Method
Preheat the oven to 400 degrees.
1.  Create 3 stations for your chicken.  The first should be a shallow dish with flour, the second a bowl with the beaten egg, and the third another shallow dish with a mixture of panko, coconut, salt, and pepper.
2. Coat the chicken in flour, dip in egg, the toss in the coconut mixture.
3. Heat a skillet over medium high heat.  Add the oil.  Then place the chicken in the skillet in a single layer.  Cook each side for 2-3 minutes.
4. Next transfer the chicken to a a baking sheet lined with foil.  Bake for about 10 minutes or until the chicken is cooked all the way through.

In other news...Wren is starting to share her smile with us more and more every day!