Spicy Coconcit Chicken Bites
|Boneless, skinless chicken breasts||2 Pound, cut in 1 inch pieces|
|Eggs||2 , beaten|
|Sweetened shredded coconut||3 1⁄2 Cup (56 tbs), toasted|
|Poultry magic spice/Zatarain's creole seasoning mix||24 Ounce (1 Jar Chef Paul Prudhomme'S)|
Spray cookie sheets with non-stick spray.
Place spices in plastic bag; add chicken pieces, shake to coat.
Dip chicken in egg, roll in toasted coconut, and place on cookie sheets.
Refrigerate 1 hour.
Preheat oven to 400°.
Bake 12 minutes, or until golden brown.
Serve warm or at room temperature with Dijon mustard.