1/2 cup flour
2 cups sweetened coconut flakes
4 boneless, skinless chicken breast halves
salt and freshly ground pepper
2 eggs, well beaten


  1. Preheat oven to 375.
  2. Spread flour and coconut flakes in separate plates.
  3. Season a chicken breast with salt and pepper, then dredge in flour, shaking off excess. Dip both sides in egg, then place in coconut and pat flakes lightly onto breast so that it is well coated.
  4. Place on a lightly greased cooking sheet and repeat with remaining breasts.
  5. Bake 15-20 minutes until coconut is golden and breasts are firm.