Finger food!

Not only did I make homemade salsa for the Superbowl, but we also indulged in some finger-foods. These chicken strips were really delicious, although I made the mistake of pairing them with Sweet & Sour sauce, when it needs something with a little kick to balance out the sweetness of the coconut. These would even be good with barbecue sauce, smoky would balance the coconut flavor really well.

Baked Coconut Chicken Strips
from Back to Her Roots

Ingredients:

• 2 large boneless, skinless chicken breasts
• White flour
• 2 eggs
• Splash of milk
• Salt and Pepper
• Equal parts unsweetened coconut and panko bread crumbs
• Olive oil spray (can sub other cooking spray)

Directions:

1. Preheat oven to 400°.
2. Place chicken breasts in a large zip-top bag and pound down to about 1/2″ thickness. Slice into 3/4″ strips.
3. Mix panko and coconut in one bowl, season with salt and pepper. In a separate bowl, whisk together eggs and splash of milk. In a third bowl, add the flour.
4. Dredge the chicken strips starting in the flour, then the egg mixture and then ending by pressing into the coconut/panko mixture. Lay onto a greased baking sheet. Spritz tops of strips with olive oil spray.
   
5. Bake 10-12 minutes, flipping halfway through cooking time, or until cooked through. Serve with sweet chili sauce to dip.