Coconut Chicken With Honey Mustard Dressing

Ingredients

• 1 pound boneless skinless chicken tenders (or breasts)
• 1 cup corn flakes cereal, crushed
• 6 Tablespoons shredded coconut
• Pinch of salt
• 1 egg, lightly beaten
• Honey mustard dressing
• 1 Tablespoon olive oil
• 1 Tablespoon honey
• 1 Tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• Makes enough to drizzle 4 servings

Directions

1. Preheat oven to 400F.
2. In a medium bowl, stir together corn flakes, coconut, and salt. Using tongs, dip chicken first into egg wash and allow excess to drip off into bowl.
3. Transfer chicken to bowl of breading and, using a spoon, toss to coat evenly, gently pressing to adhere crumbs to chicken. Place on lined baking sheet, and cook 15 to 20 minutes until coconut begins to turn golden brown. Remove and eat immediately.

Dressing

1. In a small bowl, whisk together ingredients. Adjust quantities to achieve desired thick- (or thin-) ness. Use immediately.