Baked Coconut Chicken or Shrimp

Who doesn't like fried comfort food? My waistline. Found a DELICIOUS way to still have my food battered and eat it too!

Baked Coconut Chicken

 

Coconut Chicken Recipe

Chicken Tenderloins
Shredded Coconut
Panko Bread Crumbs
Egg Beaters
Olive Oil Spray (Pam)

Combine coconut flakes and Panko bread crumbs in one bowl. Egg beaters in another bowl. Dip the chicken in the egg beaters, then in the coconut crumb mixture. Coat thoroughly. Place the chicken on a cookie sheet that has been sprayed with olive oil spray. Lightly spray the top of chicken with the olive oil spray and bake at 375 degrees for 30 minutes turning halfway (and spray with olive oil spray again), or until chicken is cooked through.

You know what goes good with this? Home made honey mustard!

Honey Mustard Dipping Sauce

1 Tablespoon of Honey
1 Tablespoon of Apple Cider Vinegar
2 Tablespoons of Dijon Mustard

Mix together and serve on the side.

Baked Coconut Shrimp

 

Coconut Shrimp Recipe

Shrimp
Shredded Coconut
Panko Bread Crumbs
Flour
Egg Beaters
Olive Oil Spray (Pam)

Combine coconut flakes and Panko bread cumbs in one bowl. Flour in a separate bowl. Egg beaters in another bowl. Dip shrimp in flour, eggbeaters, then coconut crumb mixture. Lay shrimp on a cookie sheet that has been sprayed with olive oil spray. Lightly spray the top of shrimp with olive oil spray. Bake on 425 degrees for 18-20 minutes flipping and spraying with olive oil spray half way.

Dipping Sauce

1/2 Cup Sugar Free Apricot Preserves (Raspberry is good too!)
1 Tablespoon Vinegar

Mix together and serve on the side.