Notes:

I went shopping and found a pound of fresh chicken nuggets ready to cook with.  This was easy to do, just don’t over cook it, otherwise it will dry out the nuggets. 

Servings: 4

Ingredients:
•1 package (7 ounces) coconut flakes
•2 eggs
•1 cup flour
•4 skinless, boneless chicken breasts, cut into thick strips
•Cooking spray, such as Pam
•Dip
•1/2 cup Dijon mustard
•1/4 cup low-fat plain Greek yogurt
•1/2 cup honey, (optional)

Directions:
Place coconut in a bowl. Set aside. In another bowl, beat eggs. Set aside. Place flour in another bowl. Dredge chicken in flour. Then dip in egg, then dip in coconut.

Place chicken on baking pan sprayed with cooking spray. Bake in preheated, 375-degree oven for 20-25 minutes or until chicken is cooked and golden brown.

Dip: In a small bowl, stir Dijon mustard and Greek yogurt until smooth. Add honey and stir well. Serve with chicken. Makes 4 servings.

Submitted by:
Sydnie

 

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Tags: Appetizer, healthy, low fat

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This entry was posted on Friday, November 27th, 2009 at 11:52 pm and is filed under Healthy Diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.