I've got a lovely bunch of coconuts & chicken

Baked Coconut Chicken

Made: March 3, 2012

Ingredients

- 2 eggs
- 2 tablespoons milk
- 1 cup panko
- 3/4 cup sweetened flaked coconut
- 2 tablespoons butter, melted
- 4 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/3 cup mango cutney
- 1/3 cup mayonnaise

Directions
- Heat oven to 375 F
- Line large baking sheet with foil, spray with cooking spray
- Whisk eggs and milk in medium shallow bowl until blended
- Combine panko, coconut and butter in wide shallow bowl until well mixed
- Sprinkle chicken with salt
- Dip in egg mixture, roll in coconut mixture, pressing to coat completely
- Place on baking sheet, pressing any excess coconut mixture over chicken
- Bake 20-25 minutes or until chicken is no longer pink in the center
- Meanwhile, combine chutney and mayonnaise in small bowl, serve with chicken

A couple of differences. I didn't use Panko bread crumbs, I used normal Italian bread crumbs instead. I also used Mounds coconut flakes (yum). My chicken took a little longer to cook, about 35 minutes. Didn't make the side sauce to go with it though ... But overall, it came out extremely moist and delish! We paired ours with asparagus and cheesy mashed potatoes :)

(Recipe used: Cooking Club magazine)