baked coconut chicken

Ingredients

• Servings: 6
• 1 1/2 pounds chicken breast tenders
• 1 (13.5 ounce) can coconut milk
• 1/2 cup plain breadcrumbs
• 15 gingersnap cookies, crushed
• 1/4 cup shredded coconut
• 1 egg, beaten
• 1 tablespoon butter, cut into small pieces

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 4 hrs


• place the chicken in a large bowl. pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
• preheat oven to 375 degrees f (190 degrees c).
• combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. arrange coated chicken pieces in the bottom of a 9x13 casserole dish. scatter the butter pieces over the chicken. pour enough coconut milk into the dish to cover the bottom of the dish.
• bake in the preheated oven until the chicken is no longer pink, about 40 minutes.