1 1/2 lb skinless, boneless chicken breasts
1 cup shredded coconut
3/4 cup Panko
1/2 cup coconut flour
1 tsp salt
1/2 tsp pepper
2 large eggs
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
Pound and cut chicken breasts into strips.
Pulse shredded coconut in food processor to break down into smaller pieces.
Mix coconut and panko in a medium bowl, set aside.
Whisk flour, salt and pepper together in a 2nd bowl.
In a 3rd bowl, whisk the eggs.
Coat the chicken in flour, then dip chicken in egg. Generously roll the chicken in the coconut mixture.
Place chicken onto the parchment lined baking pan. Bake for 20 minutes or until chicken is baked through.