|1/4 cup||(60 mL) Flour|
|1 1/4 cups||(300 mL) Unsweetened shredded coconut|
|1 tbsp||(15 mL) Paprika|
|1/4 cup||(60 mL) Melted butter|
|1 tbsp||(15 mL) Chopped fresh cilantro|
|1||Package (4 pieces) Maple Leaf Prime Naturally® Skinless Chicken Thighs|
|3 tbsp||(45 mL) Honey|
PREHEAT oven to 375°F (190°C).
PLACE flour in a shallow bowl. Season with salt and pepper. Place beaten eggs in a second shallow bowl. Mix coconut, paprika, melted butter and cilantro in a third shallow bowl.
Dredge each piece of chicken in flour. Dip floured chicken into egg and then coat with coconut mixture. Place on a baking sheet.
BAKE chicken in preheated oven for 30 minutes or until golden brown and the internal temperature reaches 185°F (85°C).
ARRANGE chicken on a serving platter and drizzle with honey.
Serve with baked sweet potatoes and a side salad.
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