4 cups Honey Nut Chex cereal, coarsely crushed
2 cups shredded coconut, unsweetened
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 eggs
1 & 1/2lb uncooked chicken breast tenders (not breaded)
Heat oven to 425°F.
Generously spray large cookie sheet with cooking spray, or grease lightly.
In shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs.
Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture; place on cookie sheet. Repeat to use up chicken.
Bake about 20 minutes or until chicken is golden on outsides and no longer pink in center.
Take up on paper towel lined plate.
*Alternately, use plain rice chex cereal and sweetened coconut*
