I first started making these coconut chicken tenders when Jack was in elementary school. They make for a good, simple dinner with a grain and a veggie on the side. The leftovers are tasty either hot or cold for lunch the next day. I usually try to make a bunch at one time, and save the leftovers for lunches or put them in the freezer for another night.
Coconut Chicken Tenders
1 1/2 pounds boneless, skinless chicken breasts, cut into desired size tenders
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup coconut milk
1/2 teaspoon salt
1/4 ground black pepper
1/4 teaspoon garlic powder
1 cup sweetened coconut flakes
1 cup panko bread crumbs
Preheat oven to 400°. Line cookie sheet with parchment paper or spray with cooking spray.
Use three bowls for chicken coating ingredients. In one bowl, add the flour. In another, mix together the egg, coconut milk, salt, pepper and garlic powder. In the third bowl, toss together the coconut flakes and panko.
Dip each tender first in flour, then agh mixture and finally the panko mixture. Place tenders on cookie sheet.
Bake tenders for 12-14 minutes, turning once.

Working Dinner 