Baked Coconut Dijon Chicken Tenders
Baked Coconut Dijon Chicken Tenders is a main course that serves 4. One serving contains 408 calories, 42g of protein, and 16g of fat. For $2.78 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, dijon mustard, eggs, and a few other things to make it today. A couple people made this recipe, and 90 would say it hit the spot. It is brought to you by Baked by Rachel. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, you might also like recipes such as Baked Cheddar Dijon Chicken Tenders, Crispy Baked Cheddar Dijon Chicken Tenders, and Baked Coconut-Pecan Chicken Tenders {30 minute s}.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 1/2lb chicken tenders
1/4C Dijon mustard
2 eggs
1C plain Panko breadcrumbs
1/2 tsp pepper
1/2 tsp salt
1C sweetened shredded coconut
Equipment:
baking paper
baking sheet
bowl
oven
Cooking instruction summary:
Preheat oven to 425°F. Line a single baking sheet with parchment paper. In one shallow bowl, combine two eggs and mustard. In a second shallow bowl, combine breadcrumbs, coconut, salt and pepper. Working with one piece of chicken at a time, coat fully in the egg mixture. Transfer to the breadcrumb mixture, coating well, place on prepared baking sheet. When all chicken tenders have been coated. Lightly spray with olive oil. Bake for 15-20 minutes or until coconut is crisp and internal temperature reaches a minimum of 165°F. Enjoy immediately with desired dipping sauces or store in the refrigerator for later, reheating as needed.
Step by step:
1. Preheat oven to 425°F. Line a single baking sheet with parchment paper. In one shallow bowl, combine two eggs and mustard. In a second shallow bowl, combine breadcrumbs, coconut, salt and pepper. Working with one piece of chicken at a time, coat fully in the egg mixture.
2. Transfer to the breadcrumb mixture, coating well, place on prepared baking sheet. When all chicken tenders have been coated. Lightly spray with olive oil.
3. Bake for 15-20 minutes or until coconut is crisp and internal temperature reaches a minimum of 165°F. Enjoy immediately with desired dipping sauces or store in the refrigerator for later, reheating as needed.
Nutrition Information:
covered percent of daily need
