Bacon Wrapped Cheesy Stuffed Chicken Breasts
This is "good enough for company", and suits a primal or low carb diet perfectly.
INGREDIENTS
7 boneless & skinless chicken breasts (the “club” or family pack)
1 brick of full fat cream cheese
1-1.2 c cup cheese, shredded (choose your favorite)
10 green onions, chopped
1 TBSP dill paste or fresh dill to taste
1 – 2 pounds uncooked bacon
METHOD
Preheat oven to 375d. Line a baking sheet with foil and place a baking rack on it.
Cut chicken breasts in half lengthwise. Pound each half so it is about 1/4" thick. If they are too thick, they won't roll up as nice.
Mix together softened cream cheese, chopped green onions, dill and shredded cheese. With a butter knife, spread about 1 - 3 TBSP of this mixture into the middle of each piece of chicken, staying away from the very edges, and roll the chicken breasts up.
Wrap 1 to 2 slices of bacon around the chicken breast, securing with a toothpick, if needed. (I don't do this). One piece of bacon wrapped around each will do, but 2 will fully wrap the chicken and tastes better.
Sprinkle the tops with a nice spice blend, such as "Montreal Chicken". Make sure it's sugar-free... a lot of spice blends contain sugar... read the label!
Place on the rack on a foil lined baking sheet and back for 40-45 minutes.
Broil the tops ay 500d for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side. Watch them closely inder the broiler… they will go from perfect to charcoal very quickly!
Did the cheese melt and and come out of the chicken? We call that “cheese sauce”! Spoon it over the chicken and serve with a green salad.
7 boneless & skinless chicken breasts (the “club” or family pack)
1 brick of full fat cream cheese
1-1.2 c cup cheese, shredded (choose your favorite)
10 green onions, chopped
1 TBSP dill paste or fresh dill to taste
1 – 2 pounds uncooked bacon
METHOD
Preheat oven to 375d. Line a baking sheet with foil and place a baking rack on it.
Cut chicken breasts in half lengthwise. Pound each half so it is about 1/4" thick. If they are too thick, they won't roll up as nice.
Mix together softened cream cheese, chopped green onions, dill and shredded cheese. With a butter knife, spread about 1 - 3 TBSP of this mixture into the middle of each piece of chicken, staying away from the very edges, and roll the chicken breasts up.
Wrap 1 to 2 slices of bacon around the chicken breast, securing with a toothpick, if needed. (I don't do this). One piece of bacon wrapped around each will do, but 2 will fully wrap the chicken and tastes better.
Sprinkle the tops with a nice spice blend, such as "Montreal Chicken". Make sure it's sugar-free... a lot of spice blends contain sugar... read the label!
Place on the rack on a foil lined baking sheet and back for 40-45 minutes.
Broil the tops ay 500d for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side. Watch them closely inder the broiler… they will go from perfect to charcoal very quickly!
Did the cheese melt and and come out of the chicken? We call that “cheese sauce”! Spoon it over the chicken and serve with a green salad.
Bacon Cheese Crusted Chicken Strips
Delicious doesn't even begin to describe!!
Serves 2 - 4
INGREDIENTS
METHOD
Cook bacon and save the fat. When cooled, put bacon into a food processor and blend until you reach a grainy consistency. Pour ground bacon into a separate bowl and add in almond flour, cheese and spices.
Cover chicken breast in plastic wrap or waxed paper and flatten using a meat mallet. Cut into 2 inch strips. Whisk eggs in a small bowl. In a large skillet, add bacon fat or coconut oil and heat on medium to high. Take each chicken strip and dip in egg, then roll in the bacon mixture to coat evenly; pressing it in. Arrange strips in the frying pan and cook for about 3 minutes or so on each side. Using tongs, flip when side looks crispy and repeat on other side. Do not overcook. When finished, allow them to cool and crisp up on a wire rack.
These are SO delicious... no dip is needed. Serve with raw veggies (OK... you can dip those) or a side salad. Who says low carb fare is boring??
INGREDIENTS
- 1 lb bacon, cooked crisp and crumbled
- 1 cup almond flour
- 1 cup grated parmesan or romano cheese
- 1 tsp paprika
- 1⁄2 tsp ground pepper
- 2 - 4 chicken breasts, flattened and sliced into strips
- 2 - 3 beaten eggs
- bacon fat or coconut oil
METHOD
Cook bacon and save the fat. When cooled, put bacon into a food processor and blend until you reach a grainy consistency. Pour ground bacon into a separate bowl and add in almond flour, cheese and spices.
Cover chicken breast in plastic wrap or waxed paper and flatten using a meat mallet. Cut into 2 inch strips. Whisk eggs in a small bowl. In a large skillet, add bacon fat or coconut oil and heat on medium to high. Take each chicken strip and dip in egg, then roll in the bacon mixture to coat evenly; pressing it in. Arrange strips in the frying pan and cook for about 3 minutes or so on each side. Using tongs, flip when side looks crispy and repeat on other side. Do not overcook. When finished, allow them to cool and crisp up on a wire rack.
These are SO delicious... no dip is needed. Serve with raw veggies (OK... you can dip those) or a side salad. Who says low carb fare is boring??
Chili Grilled Chicken Thighs
Serves 4
INGREDIENTS
METHOD
Preheat oven to 425F. Pat the chicken thighs dry and leave them to rest for a few minutes while you make your sauce.
In a small bowl, mix together the olive oil, ketchup, rice wine vinegar, hot sauce, minced garlic, and minced ginger. Add thickener of choice and mix well.
Season the chicken generously on the skin side only, with salt and pepper.
Use your hands to rub the sauce all over the chicken thighs. Get into all the crevices! When each piece of covered, place on a baking rack that has been sprayed with non stick spray.
Place the baking rack on a foiled covered cookie sheet and bake for 50 minutes.
Remove chicken from the oven when it is crisp and slightly blackened, as if it was grilled.
Mix spinach or steamed vegetable, crushed chilis, and the leftover chicken fat (schmaltz) from the pan together. Add salt and pepper if desired.
Serve while it's hot.
INGREDIENTS
- 6 chicken thighs with skin, may be boneless or bone in
- 1 tbsp. olive oil
- 1 tbsp. no sugar added ketchup
- 1 tbsp. rice wine vinegar
- 1 tsp hot sauce (or to taste if you like it hotter)
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 1/4 tsp. xanthan gum or other suitable thickener
- 4 cups raw spinach or other steamed vegetable
- 1 tsp. crushed chilis
METHOD
Preheat oven to 425F. Pat the chicken thighs dry and leave them to rest for a few minutes while you make your sauce.
In a small bowl, mix together the olive oil, ketchup, rice wine vinegar, hot sauce, minced garlic, and minced ginger. Add thickener of choice and mix well.
Season the chicken generously on the skin side only, with salt and pepper.
Use your hands to rub the sauce all over the chicken thighs. Get into all the crevices! When each piece of covered, place on a baking rack that has been sprayed with non stick spray.
Place the baking rack on a foiled covered cookie sheet and bake for 50 minutes.
Remove chicken from the oven when it is crisp and slightly blackened, as if it was grilled.
Mix spinach or steamed vegetable, crushed chilis, and the leftover chicken fat (schmaltz) from the pan together. Add salt and pepper if desired.
Serve while it's hot.
Polynesian Chicken
This recipe comes from one of my oldest and dearest friends, Heather Stevenson. This has always been Heather's "go to meal" when she wanted to have something a little special.
I have adapted her original recipe ONLY enough to make it friendly for ancestral diets. Enjoy.
Ingredients
-6 pieces of chicken. You can use thighs and drums, but chicken breast sliced into strips or cubes works well too. (I bet this recipe would also be fabulous with pork as well).
-1/2 cup arrowroot or tapioca flour
-1/2 tsp salt
-pepper to taste
-butter, bacon grease or coconut oil for frying
-1 large onion, chopped
-1 bell pepper chopped**
-1 cup sliced mushrooms
-1 Tbsp rice flour
-1 Tbsp wheat free soy sauce or coconut aminos
-3 Tbsp vinegar
-2 tomatoes, cut into wedges
-1 x 28oz can sliced peaches, drained (reserve juice)
** Make it nightshade-free by subbing bean sprouts for the bell pepper.
Method
Dredge chicken in arrowroot flour salt, and pepper. Brown chicken in butter or oil until tender. Remove from the pan and set aside. Using the same pan - add onion,
bell pepper and mushrooms. Cook until onions are transparent. Add chicken back to the onion mixture.
Blend peach syrup and rice flour , soy sauce, and vinegar in a small bowl and add to the mixture. Make sure that you blend these ingredients separately... do not try to add them individually to the recipe.
Cook till thickened. Add peaches and tomatoes. Heat through, but don't over heat. You want the peaches and tomatoes to be hot but firm... not cooked apart.
Serve with a side salad.
I have adapted her original recipe ONLY enough to make it friendly for ancestral diets. Enjoy.
Ingredients
-6 pieces of chicken. You can use thighs and drums, but chicken breast sliced into strips or cubes works well too. (I bet this recipe would also be fabulous with pork as well).
-1/2 cup arrowroot or tapioca flour
-1/2 tsp salt
-pepper to taste
-butter, bacon grease or coconut oil for frying
-1 large onion, chopped
-1 bell pepper chopped**
-1 cup sliced mushrooms
-1 Tbsp rice flour
-1 Tbsp wheat free soy sauce or coconut aminos
-3 Tbsp vinegar
-2 tomatoes, cut into wedges
-1 x 28oz can sliced peaches, drained (reserve juice)
** Make it nightshade-free by subbing bean sprouts for the bell pepper.
Method
Dredge chicken in arrowroot flour salt, and pepper. Brown chicken in butter or oil until tender. Remove from the pan and set aside. Using the same pan - add onion,
bell pepper and mushrooms. Cook until onions are transparent. Add chicken back to the onion mixture.
Blend peach syrup and rice flour , soy sauce, and vinegar in a small bowl and add to the mixture. Make sure that you blend these ingredients separately... do not try to add them individually to the recipe.
Cook till thickened. Add peaches and tomatoes. Heat through, but don't over heat. You want the peaches and tomatoes to be hot but firm... not cooked apart.
Serve with a side salad.
Crusty Baked Chicken Breasts
Ingredients
2 tablespoons dijon mustard
2 TBSP melted butter, or as needed
1/2 teaspoon thyme leaves, chopped
Salt
1/4 teaspoon paprika
1 TBSP poultry seasoning
4 skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup almond meal/coconut flour blend
Cooking spray or parchment paper
Method:
Preheat oven to 400 degrees F.
Mix mustard and melted butter. Dip chicken to coat.
In a shallow bowl, combine the parmesan and almond meal/coconut blend with the dry spices. Dredge the chicken pieces in the mixture, coating heavily and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Alternately, you can use parchment paper and no rack.
Bake until the chicken is golden and cooked through, about 30 to 45 minutes - depending on the size of the chicken breasts.
2 tablespoons dijon mustard
2 TBSP melted butter, or as needed
1/2 teaspoon thyme leaves, chopped
Salt
1/4 teaspoon paprika
1 TBSP poultry seasoning
4 skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup almond meal/coconut flour blend
Cooking spray or parchment paper
Method:
Preheat oven to 400 degrees F.
Mix mustard and melted butter. Dip chicken to coat.
In a shallow bowl, combine the parmesan and almond meal/coconut blend with the dry spices. Dredge the chicken pieces in the mixture, coating heavily and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Alternately, you can use parchment paper and no rack.
Bake until the chicken is golden and cooked through, about 30 to 45 minutes - depending on the size of the chicken breasts.
Sweet and Sour Chicken
This recipe is not only Paleo, gluten free and Perfect Health Diet friendly... but is stupid good.
It was unabashedly stolen from The Domestic Man. Visit him at http://thedomesticman.com
Sauce:
1 cup chicken stock
1/4 cup apple cider vinegar
3 tbsp honey or maple syrup
2 tbsp tomato paste
1 tbsp tamari or coconut aminos
1/2 tsp salt, more to taste
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp white pepper, more to taste
The Rest:
1/4 cup refined coconut oil or lard, more if needed
2 lbs chicken breasts, cut into bite-sized chunks
1/2 cup plus 1 tbsp arrowroot starch, divided
1 tsp salt, more to taste
1 tsp white pepper, more to taste
2 eggs, beaten
1/2 tsp sesame seeds
2 stalks green onion, sliced
1. In a saucepan, combine the sauce ingredients. Bring to a simmer over med/low heat, then reduce the heat to low to gently simmer as you prepare the rest of the meal; stir occasionally.
2. Preheat your oven to 250F. In a wok or skillet, heat the oil over medium heat. Combine 1/2 cup arrowroot starch and 1 tsp each salt and pepper. Toss the chicken pieces with the starch mixture, until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg, then add to the oil. Repeat until you have filled your skillet; be careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every two minutes, about 6-8 minutes per batch. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces, add more oil if needed.
3. Once the chicken has cooked through, finish the sauce. At this point, the sauce’s flavors should have married nicely; taste the sauce and add more salt or white pepper if needed. If the sauce is too dark and strong tasting, add a little more chicken stock to thin it out. At this point, the sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor. In a small bowl, add 1 tbsp of arrowroot starch and a little cold water; stir together to make a slurry. Raise the sauce temperature to medium; once bubbling, add the arrowroot starch slurry and stir until thickened. Remove from heat.
4. Toss the chicken pieces with the sauce, then garnish with sesame seeds and sliced green onions. Serve with white rice or cauliflower rice.
** While the idea of adding egg to the batter after the starch seems counterintuitive, it’s the secret behind the chicken’s crisp yet spongy texture. Just be sure to cook the pieces at no higher than medium heat, otherwise the egg will burn before the chicken is cooked through.
It was unabashedly stolen from The Domestic Man. Visit him at http://thedomesticman.com
Sauce:
1 cup chicken stock
1/4 cup apple cider vinegar
3 tbsp honey or maple syrup
2 tbsp tomato paste
1 tbsp tamari or coconut aminos
1/2 tsp salt, more to taste
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp white pepper, more to taste
The Rest:
1/4 cup refined coconut oil or lard, more if needed
2 lbs chicken breasts, cut into bite-sized chunks
1/2 cup plus 1 tbsp arrowroot starch, divided
1 tsp salt, more to taste
1 tsp white pepper, more to taste
2 eggs, beaten
1/2 tsp sesame seeds
2 stalks green onion, sliced
1. In a saucepan, combine the sauce ingredients. Bring to a simmer over med/low heat, then reduce the heat to low to gently simmer as you prepare the rest of the meal; stir occasionally.
2. Preheat your oven to 250F. In a wok or skillet, heat the oil over medium heat. Combine 1/2 cup arrowroot starch and 1 tsp each salt and pepper. Toss the chicken pieces with the starch mixture, until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg, then add to the oil. Repeat until you have filled your skillet; be careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every two minutes, about 6-8 minutes per batch. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces, add more oil if needed.
3. Once the chicken has cooked through, finish the sauce. At this point, the sauce’s flavors should have married nicely; taste the sauce and add more salt or white pepper if needed. If the sauce is too dark and strong tasting, add a little more chicken stock to thin it out. At this point, the sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor. In a small bowl, add 1 tbsp of arrowroot starch and a little cold water; stir together to make a slurry. Raise the sauce temperature to medium; once bubbling, add the arrowroot starch slurry and stir until thickened. Remove from heat.
4. Toss the chicken pieces with the sauce, then garnish with sesame seeds and sliced green onions. Serve with white rice or cauliflower rice.
** While the idea of adding egg to the batter after the starch seems counterintuitive, it’s the secret behind the chicken’s crisp yet spongy texture. Just be sure to cook the pieces at no higher than medium heat, otherwise the egg will burn before the chicken is cooked through.
Garlic White Wine Chicken
This is a variation on a recipe that I found on http://www.skinnytaste.com.
So good and so easy! Don't be afraid to try different types of mushrooms. Oyster mushrooms are great!
Ingredients
Method
Season chicken with salt and pepper. Lightly dredge in coconut flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warming tray.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
So good and so easy! Don't be afraid to try different types of mushrooms. Oyster mushrooms are great!
Ingredients
- 1 pound skinless chicken breast or boneless, skinless thighs
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup coconut flour
- 5 cloves garlic, minced
- 8 oz sliced mushrooms
- 1/4 cup white wine
- 1/3 cup chicken broth
- salt and fresh pepper to taste
- 1/4 cup chopped fresh parsley
Method
Season chicken with salt and pepper. Lightly dredge in coconut flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warming tray.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
Peruvian Chicken
You can use your outdoor BBQ grill, or use your contact grill (George Foreman).
Ingredients
Method
In a medium sized bowl, combine first 10 ingredients. Place chicken into a marinating container, or you can use a zipper seal bag. Do not pierce the chicken pieces! Doing so will allow all of the moisture to drain from the chicken and cause flare ups on the BBQ.
Remove chicken from fridge about 30 minutes prior to grilling and pre-heat BBQ or grill. Cook over medium heat for about 30 to 35 for BBQ (about 10 - 12 minutes for contact grill). Turn at least once if BBQ'ing. Chicken is done when internal temperature reaches 165d F (74d C).
Ingredients
- juice of 2 limes (~ 6 TBSP)
- 2 TBSP apple cider vinegar
- 2 TBSP maple syrup
- 2 tsp sea salt
- 4 large cloves garlic, crushed
- 1½ TBSP coconut oil, melted
- 2 tsp paprika
- 1 tsp ground cumin
- 2 tsp mango chipotle seasoning
- 1 tsp chile powder
- 4 pounds chicken parts, on the bone or boneless. You can even use a whole flattened chicken. You may use skinless chicken, but remember that skinless breast will dry out easier. To combat this, leave the skin on the chicken breasts for cooking and remove prior to serving.
Method
In a medium sized bowl, combine first 10 ingredients. Place chicken into a marinating container, or you can use a zipper seal bag. Do not pierce the chicken pieces! Doing so will allow all of the moisture to drain from the chicken and cause flare ups on the BBQ.
Remove chicken from fridge about 30 minutes prior to grilling and pre-heat BBQ or grill. Cook over medium heat for about 30 to 35 for BBQ (about 10 - 12 minutes for contact grill). Turn at least once if BBQ'ing. Chicken is done when internal temperature reaches 165d F (74d C).
Parmesan Chicken Saute'
Courtesy of Drs. Michael and Mary Dan Eades
Ingredients:
6 boneless, skinless chicken breast halves
2 eggs, slightly beaten
1 teaspoon pepper
1 cup grated parmesan cheese
3 tablespoons olive or coconut oil (or as needed)
- I personally prefer coconut
Directions:
Wash and pat dry the breasts dry with paper towels. Pound them to flatten, using a rolling pin or the flat side of a meat mallet. This is messy, so place the breasts in an unclosed baggie or 'sandwich' them between wax paper.
Use bowls large enough to hold the chicken pieces. Have the beaten eggs ready in one bowl and the Parmesan cheese in another. Dip each chicken breast in egg, then roll in the cheese.
Preheat a large, heavy skillet. Add the oil and heat. Saute the chicken slowly, turning to brown and cook evenly on both sides. Keep your temperature to the lower side as the cheese will burn fairly easily. You should have a crispy coating when you are done.
I add other seasonings to the cheese, but this is the basic recipe. Experiment away!!
Ingredients:
6 boneless, skinless chicken breast halves
2 eggs, slightly beaten
1 teaspoon pepper
1 cup grated parmesan cheese
3 tablespoons olive or coconut oil (or as needed)
- I personally prefer coconut
Directions:
Wash and pat dry the breasts dry with paper towels. Pound them to flatten, using a rolling pin or the flat side of a meat mallet. This is messy, so place the breasts in an unclosed baggie or 'sandwich' them between wax paper.
Use bowls large enough to hold the chicken pieces. Have the beaten eggs ready in one bowl and the Parmesan cheese in another. Dip each chicken breast in egg, then roll in the cheese.
Preheat a large, heavy skillet. Add the oil and heat. Saute the chicken slowly, turning to brown and cook evenly on both sides. Keep your temperature to the lower side as the cheese will burn fairly easily. You should have a crispy coating when you are done.
I add other seasonings to the cheese, but this is the basic recipe. Experiment away!!
Barb's Thai Coconut Chicken Strips
Serve as an appetizer, or pair with your favourite green salad for a great healthy meal, free of grain, soy and dairy.
Preheat oven to 400 F.
Using a meat mallet or something heavy such as a rolling pin, place the chicken breasts between layers of waxed paper and pound them to an even thickness. Cut the chicken into long strips that are about 3/4″ to 1″ in width.
You will need three bowls; one for the coconut flour, one for the coconut milk/egg mixture and one for the coconut/seasoning mixture.
Coat each chicken strip in the coconut flour, then dip in the egg and coconut milk mixture and finally coat in the shredded coconut and seasoning mixture. When finished, place the chicken strips on parchment paper on a large baking sheet, leaving a bit of space between each strip for even cooking.
Bake for 10 minutes, turn and bake 10 minutes more to add crispness. Make sure that chicken has turned completely white inside.
Serve with Barb’s Coconut Dipping Sauce (it's on our Condiments, Marinades and Sauces page).
- 2 boneless, skinless chicken breasts;
- 1/2 cup coconut flour;
- 2 eggs; beaten together with...
- 1 TBSP full-fat coconut milk;
- 1 cup shredded, unsweetened coconut, mixed with the following seasonings...
- 1 TSP garlic powder
- 1 TSP poultry seasoning
- 1 TSP coriander
- 1 TSP ground ginger
- Salt and pepper to taste
Preheat oven to 400 F.
Using a meat mallet or something heavy such as a rolling pin, place the chicken breasts between layers of waxed paper and pound them to an even thickness. Cut the chicken into long strips that are about 3/4″ to 1″ in width.
You will need three bowls; one for the coconut flour, one for the coconut milk/egg mixture and one for the coconut/seasoning mixture.
Coat each chicken strip in the coconut flour, then dip in the egg and coconut milk mixture and finally coat in the shredded coconut and seasoning mixture. When finished, place the chicken strips on parchment paper on a large baking sheet, leaving a bit of space between each strip for even cooking.
Bake for 10 minutes, turn and bake 10 minutes more to add crispness. Make sure that chicken has turned completely white inside.
Serve with Barb’s Coconut Dipping Sauce (it's on our Condiments, Marinades and Sauces page).