Prep: 15 min - Total: 40 min
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted
MIX coconut, flour, salt, pepper and garlic powder in medium bowl.
Dip chicken strips into egg, then coat with coconut mixture.
Place in a shallow baking pan.
Drizzle with melted butter.
BAKE at 400°F for 25 minutes or until chicken is browned and cooked through, turning once.