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POTATO-COCONUT CRUSTED CHICKEN

with Honey Mustard Spinach Salad

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 1 cup finely crushed wavy potato chips
  • 1/2 cup sweetened coconut flakes
  • 1 pound boneless, skinless chicken breast tenderloins
  • 1 5 ounce package fresh baby spinach leaves
  • 1 large tomato diced
  • 1/4 cup diced red onion
  • 1/3 cup prepared honey mustard dressing
  • 2 hard boiled eggs diced
DIRECTIONS

Place flour in a shallow dish, beaten egg in a second shallow dish and crushed potato chips and coconut in a third shallow dish; toss to coat.

Season chicken with salt and pepper; dust with flour, dip in egg and coat with potato chip mixture. Place on a foil-lined baking sheet that has been sprayed with cooking spray. Generously spray tops of chicken with additional cooking spray.

Bake in a preheated 400°F oven 13-15 minutes or until internal temperature reaches 170°F on an instant read thermometer.

In large bowl, combine spinach, tomatoes and onions; toss with dressing. Divide among 4 dinner plates; top with diced eggs. Slice chicken and place on salad.