Coconut Crusted Chicken Fingers

It’s been a crazy busy few weeks full of sickness, sports, babies and toddlers running around, piles of laundry…  my list goes on!  I, personally, find it hard to be a stay at home mama and not snack on things all.day.long…  I mean, the fridge and the pantry are easily accessible to me so I decided to help me stay on track, I need to make a few ‘meals’ a week that are yummy and healthy and just keep them in the fridge for easy access to yummy, protein filled, quick lunches, etc.  It’s much easier to stay on track when you have things readily available to grab, right!?!  I made these yummies for dinner for the family too, and the kids especially love them!  They are easy to make and after you pop them in the oven you can keep them around in the fridge for leftovers and on the go snacks, whatever!  😉  Have I mentioned how yummy they are also!?!

 

coconut crusted chicken

 

 

Coconut Crusted Chicken Fingers

INGREDIENTS:
Chicken breasts
Dijon Mustard
Flaked Coconut (not sweetened)

DIRECTIONS:
Ok, notice how I don’t say how much you need for the ingredients?  It’s because I don’t measure anything out and you can use as little or as much as you need for how much chicken you’re making!

I just get two bowls out, add the dijon mustard in one, add the coconut flakes in the other.
Cut the chicken breasts into strips.
Dip (one at a time) the chicken strip into the dijon mustard, and then throw it in the bowl of coconut flakes and toss to coat.
Lay it on a silpat (or baking sheet)
When all of your chicken is coated and lined up on the silpat,
Bake at 350 degrees for 30 minutes.
We like to dip in homemade BBQ Sauce but do as your heart desires!

Enjoy!

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