Coconut Chicken

Crunchy and delicious...and kid friendly! The sauce doesn't taste amazing on its own, but is really good on the chicken.

1 (14 oz) can coconut milk, divided

1 clove garlic, minced

1 TB soy sauce

1 TB lime juice

1 1/2 pounds skinless, boneless chicken breast halves, cut into strips

1 cup sweetened shredded coconut

1 cup Panko bread crumbs

1/2 tsp salt

1/2 tsp ground black pepper

1/2 cup all-purpose flour

1 egg, beaten

1/2 cup reduced-fat mayonnaise

Pour half of the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag. Shake to thoroughly combine. Place the chicken strips into the bag and squeeze several times to coat the chicken. Refrigerate at least 3 hours. Reserve the remaining coconut milk.

Preheat oven to 400. Line a baking sheet with foil and grease with olive oil.

Place the shredded coconut into a food processor and pulse several times until the coconut is ground into crumbs. Mix it with the Panko crumbs, salt, and pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat, then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the coated baking sheet.

Bake the chicken strips in preheated oven until golden brown, about 30 minutes.

Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Recipe Source: www.allrecipes.com