This recipe really is easier and better than take out
Chicken tenders baked in a luscious honey mustard sauce and
sprinkled with shredded coconut
A hit with children and adults!
You can have this prepped and ready for baking in literally 5 minutes
The sauce is simple pure maple syrup,
a quality dijon mustard or gourmet mustard, like Honeycup Mustard
and a dash of rice vinegar,
With coconut flakes for finishing
Place chicken tenders in a baking dish that holds them closely together
Season with salt and pepper
Mix the sauce ingredients together and pour over chicken
Sprinkle with coconut
At this point the dish can be refrigerated for baking later
The thick sauce keeps the chicken moist
and the coconut gets toasty and adds a sweet crunch
Serve chicken with pan sauce spooned over top
Honey Mustard Coconut Chicken
Ingredients
- 1 2/3 lbs chicken tenders
- 1/2 cup honey mustard I like Honeycup mustard
- 1/4 cup maple syrup
- 1 T rice vinegar
- 1 cup coconut flakes
- Salt and pepper
Instructions
- Choose a baking dish that will hold chicken in an even layer, placed closely together. Spray dish with cooking spray. Place chicken tenders in dish. Season with salt and pepper
- Combine mustard, syrup and vinegar and mix well. Pour over chicken in dish. Sprinkle with coconut. Refrigerate for several hours if possible to allow sauce to marinate the chicken. Or you can bake it as soon as it’s assembled.
- Bake dish at 400 degrees for 30-45 minutes, basting with pan sauce after 15 minutes. Check chicken towards the end of baking time and remove from oven when just done.
- Garnish with more coconut when serving if desired, and spoon cooking sauce from dish over chicken.
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