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Coconut Chicken

Active Time:  20 minutes, 8 hours for chicken to marinade or overnight 

Total Time:  35 minutes cooking time 

4 servings

Print recipe

Ingredients

  • 4 whole boneless skinless chicken breasts 
  • 1 cup mayonnaise 
  • 1/2 cup honey 
  • 1/2 cups FRENCH PANTRY Herb de Provence Mustard
  • 2 cups shredded coconut 

Instructions

  1. Preheat oven to 375 °F. 
  2. Pound out chicken breasts to even thickness. 
  3. Slice into thin strips 4 strips per breast. 
  4. Combine mayonnaise, honey, and mustard in a mixing bowl. 
  5. Add chicken and marinate for 8 hours or overnight. 
  6. Place your Medium Bonmat on Medium Perforated Baking Sheet. 
  7. Place cereal in a plastic bag tightly closed. 
  8. Using a Rolling Pin, crush cereal into the texture of cornmeal, place it in a large bowl, and add shredded coconut. 
  9. Roll marinated chicken strips into the coconut mixture. 
  10. Place chicken on Medium Bonmat. 
  11. Baked chicken for 20 minutes or until chicken is cooked through and the coconut is lightly browned and toasted. 

Enjoy cooking from our bon COOK kitchen to yours!

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