I love me some chicken fingers. But, I haven’t eaten them in years because I avoid deep-fried food like the plague that it is. So I decided to come up with a healthier version that doesn’t harden your arteries. Because they aren’t deep fried, they won’t be as crispy and won't appear as brown, but they still satisfy the craving.

Ingredients:
1/2 Cup Panko Crumbs
1/2 Cup Shredded, unsweetened Coconut
Freshly ground Sea or Kosher Salt
Freshly ground Black Pepper
3 Egg Whites
2-4 Boneless, Skinless Chicken Breasts


Preheat oven to 425 F.

Mix the Panko and Coconut together and add as much salt and pepper as you would usually season chicken with. I use about 1/2 tsp of each (give or take). Pour a few scoops of the mixture onto a plate and set aside.

Combine 3 egg whites in a large bowl, beat and set aside.

Cut your chicken breasts lengthwise into 1-2 inch slices.

Dip each slice of chicken into the egg whites and roll it into your Panko Coconut mixture on the plate, then immediately place on a lightly greased cookie sheet.

Bake for about 20 minutes or until chicken is thoroughly cooked and the crumb mixture is slightly golden. Serve with wedges of fresh lime.  Enjoy!