This chicken dish is something different from the usual boring baked chicken, and we love any excuse to use Sriracha! The crust on the chicken is light, crunchy and delicious. It also works well with shrimp and fish. The sweet, spicy pineapple Sriracha salsa goes great on top!
Serves 4
Ingredients:
4 boneless skinless chicken breast halves
salt and pepper to season chicken
3 tablespoons all purpose flour
2 egg whites (you'll notice in the pictures that we used a whole egg because we only had 1 egg, but it is better and healthier with the egg whites.)
1 cup shredded coconut
1 cup diced pineapple, fresh, canned, or frozen
2 tablespoons Sriracha
2 tablespoons fresh chopped cilantro
1) Preheat oven to 375 and spray a baking dish with non-stick spray.
2) Season both sides of the chicken with salt and pepper. Make a breading station by putting the flour in a shallow dish, the egg whites in a separate dish, and the coconut in another shallow dish. Dip the chicken in the flour, coat both sides, then move it to the egg whites and coat both sides, then dip it in the coconut and again, coat both sides. Repeat this with each piece of chicken.
3) Place the coated chicken into a prepared baking dish and bake for 25-28 minutes. Coconut will be golden brown.
4) While your chicken in cooking, start working on the salsa. Combine the pineapple, Sriracha, and cilantro in a bowl and stir until well combined. Serve over chicken or on the side.
Enjoy!
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