Ingredients
6
6 servings
- •1 ½ pounds chicken breast tenders
- •1 (13.5 ounce) can coconut milk
- •½ cup plain breadcrumbs
- •15 gingersnap cookies, crushed
- •¼ cup shredded coconut
- •1 egg, beaten
- •1 tablespoon butter, cut into small pieces
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 414
- Carbohydrate: 21g
- Fat: 25g
- Fiber: 2g
- Protein: 28g
- Sugar: 7g
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