Hands-on Time
20 Mins
Total Time
43 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

Step 3

Whisk egg whites in a bowl just until foamy.

Step 4

Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

Step 5

Stir together coconut, breadcrumbs, and paprika in another shallow dish.

Step 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.

Step 7

Bake at 425° for 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Serve with Honey-Mustard Sauce.

Step 8

Note: Nutritional analysis does not include salt to taste.

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