Tired of the same old fat laden chicken fingers? These are a nice twist. Toasted coconut, sesame oil and sesame seeds add all kinds of flavour! They are very tasty dunked in sweet plum sauce and served with an Asian noodle salad or even potato salad and fruit.
Adapted from Crazy Plates
1/2 cup shredded, sweetened coconut
2 tbsp sesame seeds
1/2 cup unseasoned dry bread crumbs
1 egg (the original recipe says 2 egg whites, I'd rather not waste an egg)
2 tsp sesame oil
1 1/2 lbs turkey or chicken breast, cut into strips.
Mix coconut, sesame seeds and bread crumbs into a bowl. Set aside. In a separate bowl, mix together the egg and sesame oil. Pour over the chicken pieces and toss gently. Dredge the chicken pieces in the coconut mixture and place on a greased cookie sheet. The original recipes says to spray them lightly with some cooking spray, but I often skip that step.
Bake at 425 for about 10 minutes, then turn them over and bake for another 5 minutes.
*these are yummy cold in school lunches
