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Swap bread crumbs with shredded coconut and panko crumbs for a fantastic and easy chicken dinner.
2 eggs
1 and 1/2 cups sweetened shredded coconut
3/4 cup Gefen Panko Crumbs
1 teaspoon salt
1/2 teaspoon Pereg Black Pepper
1/2 teaspoon Pereg Paprika
1 and 1/2 pounds chicken cutlets, cut into strips
1/2 cup apricot preserves, such as Tuscanini
1 teaspoon rice vinegar
3/4 teaspoon crushed red pepper flakes (optional)
Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with oil spray.
In a small bowl, beat eggs.
In a medium-sized shallow dish, combine coconut, panko crumbs, salt, pepper, and paprika.
Dip chicken strips in egg and then in coconut-crumb mixture, making sure both sides are fully coated.
Place on baking sheet and bake for 16 minutes, flipping chicken halfway through.
In a small bowl, mix apricot preserves, rice vinegar, and crushed pepper.
Serve alongside chicken.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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