Ingredients
Prep
- 1 1/2 cup flaked coconut
- 1 cup panko bread crumbs
- 2 eggs beaten
- 2 lbs chicken tenders
- 1/2 cup honey
- 1/2 cup orange marmalade
On Cooking Day
- 16 oz frozen peas&carrots
Instructions
To Assemble
- Beat egg in shallow bowl. Add coconut and Panko to a paper plate.
- Use tongs to dip each chicken strip in egg then coconut mixture.
- Store in large container with lid. Use wax paper between layers. Sprinkle extra Panko crumbs between layers for chicken to lay on.
- Mix last 2 ingredients and store in small container with lid. (this is the dipping sauce)
To Cook
- Bake chicken strips on baking sheet coated with non stick spray in a 400 degree oven for 25 minutes or until chicken is no longer pink.
- Warm sauce in microwave.
- Cook peas & carrots according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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