Coconut Chicken Nuggets

Coconut Chicken Nuggets

• CourseMain Dish

Servings4

Prep Time10 minutes

Cook Time16 minutes

Ingredients

• 3, 4ounce boneless skinless chicken breasts, cut into 2 pieces
• 1/2cup unsweetened shredded coconut
• 1/2cup panko crumbs
• 2Tbsp whole wheat flour
• 2 egg whites
• 2Tbsp low-fat milk
• 1/2cup no-sugar added apricot preserves
• 1Tbsp rice wine vinegar
• 1/2tsp crushed red pepper flakesadjust according to how spicy you like your sauce

Instructions

1. Preheat oven to 425 F. Spray a baking sheet with non-stick cooking spray.
2. In a bowl, combine the coconut and panko. Put the flour on a small plate. In a small bowl, whisk the egg whites and milk.
3. Working one piece of chicken at a time, coat the chicken in flour (shake off any excess), then dip it in the egg white mixture, then coat it in the coconut/panko mixture.
4. Once you finished coating all the chicken pieces and placed them on your prepared cookie sheet, give the chicken a light mist with your non-stick cooking spray.
5. Bake chicken in the oven for 10 minutes, turn chicken over and cook another 6 minutes or until chicken is no longer pink inside.
6. To make the sauce, combine apricot preserves, vinegar, and red pepper flakes in a small bowl.
7. Serve chicken with dipping sauce.

Article source here:The Fit Housewife