Coconut Chicken

• 1 1/2 pounds chicken breast tenders
• Vegetable cooking spray
• 2 egg whites
• 1/4 cup cornstarch
• 1 tablespoon Caribbean jerk seasoning
• 1 cup sweetened flaked coconut
• 1 cup Japanese breadcrumbs (panko)
• 1 teaspoon paprika

1. Preheat oven to 425u0b0.
2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
3. Whisk egg whites in a bowl just until foamy.
4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.
5. Stir together coconut, breadcrumbs, and paprika in another shallow dish.
6. Dredge chicken breast tenders, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat chicken with cooking spray; arrange chicken on wire rack.
7. Bake at 425u0b0 for 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Serve with Honey-Mustard Sauce.
8. Note: Nutritional analysis does not include salt to taste.

chicken breast tenders, vegetable cooking spray, egg whites, cornstarch, caribbean jerk seasoning, coconut, japanese breadcrumbs, paprika

Taken from www.myrecipes.com/recipe/coconut-chicken-0 (may not work)