6-8 Chicken Tenders
1/2 cup Honey Mustard
1 cup of Crushed Rice Krispies
1 cup of Shredded Coconut
Pre-heat oven 350
In a large zip lock bag place chicken tenders and honey mustard. Coat the chicken. (May need more then 1/2 cup) Let it marinate in the fridge for an hour or 2. Combine crushed Rice Krispies and coconut in a shallow dish. Coat the chicken with the mixture one at a time. Place the chicken then on a cookie sheet that has been coated with non-stick spray. Bake for 15 minutes until crispy and golden.
Recipe by Kelly Atwood
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