Coconut-Oat Chicken Nuggets

We've made this twice in the past week. It was so delicious!

2 pounds Chicken Breast, pat dry, sliced into 2 inch nuggets
1 cup oats
3/4 cup Unsweetened Coconut Flake
a few pinches Garlic Salt (to taste, you can add more later)
a few pinches Black Pepper
1/4 tsp ground Ginger
1/4 teaspoon Smoked Paprika (add more or less to taste)
1 teaspoon dried Parsley
1/2 cup Egg Whites
Optional: Red Pepper Flakes or Cayenne for some heat. Combine with other dry ingredients.

Preheat oven to 350 degrees F with rack in the middle of the oven. Line a baking sheet with foil. Place a lightly sprayed wire rack in center of baking sheet. Place oats, coconut, garlic salt & spices in the bowl of your food processor. Grind to fine bread crumb consistency. Taste mixture to see if you want to add any more spice. In another bowl, whisk egg whites.

With one hand dip the pieces of chicken in egg whites, let the excess drip off. With the other hand coat chicken in the oat/coconut mixture. Lightly spray both sides of the chicken nuggets. Lay nuggets down in a single layer on the greased rack.

Bake in oven for about 20-25 minutes, until cooked through. Don't let chicken overcook as you want to keep them crispy on the outside and moist on the inside. You can finish & crisp up the nuggets under a low broiler for about 2 minutes, just watch they do not burn.

Recipe courtesy of marlameridith.com