Coconut Crusted Chicken Tenders
1 lb. chicken tenders
Cajun Seasoning (or salt and pepper)
Heaping 1/3 cup Wheat-free Market All-purpose Baking Mix
2 large eggs, beaten
1-1/2 cups Wheat-free Market Slow-toasted Flakes, crushed into small pieces
Preheat oven to 350 degrees F. Lightly oil an oven safe cooling rack and place on top of a cookie sheet.
Generously season tenders with Cajun Seasoning or salt and pepper. Dredge the chicken tenders in the baking mix, followed by a dip in the egg, being sure to remove any excess. Then roll the chicken tender in the crushed cereal. Place finished tender onto the prepared pan and repeat for the remaining tenders.
Bake for 25-30 minutes or until the chicken is completely cooked (reaches an internal temperature of 165 degree F).
Optional: Serve with Pepper Jelly Relish.
Pepper Jelly Relish
Makes about 1-1/2 cups
1 large bell pepper, very finely chopped
1-1/2 tablespoons Wheat-Free Market Chipotle Hot Sauce
¼ cup plus 1 tablespoon apple cider vinegar, divided
2 tablespoons plus 2 teaspoons Wheat-Free Market Sweetener
1 teaspoon arrowroot powder
To a small pot add bell pepper, hot sauce, ¼ cup apple cider vinegar and sweetener. Bring to a boil over medium-high heat.
In a very small bowl, blend the arrowroot powder with the extra tablespoon of apple cider vinegar.
Once relish has come to a boil, add the arrowroot mixture, stir and immediately turn off heat. Taste for sweetness and heat and adjust if needed.
Relish will thicken when refrigerated.