Follow Jen on Facebook Follow Jen on Twitter Follow Jen on Pinterest Email Jen Cafferty

Gluten Free Coconut Chicken Tenders with Mango Chutney



chicken-tendersIngredients

1 pound chicken tenders
1 cup gluten free flour blend
1 teaspoon salt
1/2 teaspoon pepper
1 cup coconut flakes
3 eggs
3 teaspoons canola oil
1 jar gluten free mango chutney

Directions

Preheat oven to 350.

In a shallow bowl, combine flour blend with salt and pepper.  In another shallow bowl add coconut flakes.  Beat eggs in a third shallow bowl.

In a large skillet, heat oil over medium heat.

Dredge chicken tenders in the flour, then egg, then coconut.  Add to hot pan and brown slightly on both sides.  Once browned, remove chicken from pan and place in a greased casserole.  Bake at 350 for 15 minutes or until chicken is cooked through.

Serve with Mango Chutney.chicken fingers

salty fig partner 23

Follow Me on TwitterLike my recipes? Don't miss one -
subscribe via RSS or email today!

One Response to “Gluten Free Coconut Chicken Tenders with Mango Chutney”

Leave a reply


HealthBlogger Network
Wellsphere