Thursday, March 28, 2013

Shredded coconut topping for baked chicken

I never used to be a fan of shredded coconut - could not stand them in baked goods, so never tried them anywhere else.  But now . . . I like to add them to shrimp stir-fries, toast them for use on salads, and now - on baked chicken!

My first attempt at it I tried to make a batter, adding almond meal and eggs.  While very tasty, it didn't get crispy.  This time - just simply oiled up the chicken first, then sprinkled on my seasonings and the shredded coconut. Bake at 350F for 1 hr.  Paleo is so easy! And tasty! :)

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