Author adapted by Angela Litzinger at test.angelaskitchen.com from http://www.wholefoodsmarket.com/recipes/meat-poultry/chicken_citrusfingers.html
1 1/2lbbonelessskinless chicken breast, cut into 1-inch strips
1/2cupfrozen orange juice concentratethawed
2 1/2cupshoney frosted flakes cerealcrushed into crumbs (be sure GFCF! We often use<a title="http://www.naturespath.com/products/" href="http://www.naturespath.com/products/" data-mce-href="http://www.naturespath.com/products/"> Mesa Sunrise</a><span class="style_1"> cereal to make it less sweet. And ya gotta love that flax seed!)</span>
2/3cupshredded unsweetened coconutbe sure to use unsweetened
2tablespoonslight brown sugar
1/2teaspoongluten & dairy free curry powdermy addition that we just love!
In a resealable bag, toss the chicken together with the orange juice concentrate and half of the garlic. Marinate the chicken in the refrigerator for 2 to 8 hours, turning occasionally.
Preheat the oven to 400°F and lightly grease or line a baking sheet with parchment paper.
In a small bowl, beat the eggs. In a large bowl, combine the frosted flake crumbs, coconut, brown sugar and remaining garlic. Drizzle the melted butter over the coating and mix thoroughly.
With one hand, dip each chicken piece into the egg, shaking off any drips, and place in the frosted flake mixture. With the other hand, pat the coating on both sides of the chicken and place on the prepared baking sheet. Repeat with the remaining chicken fingers. Bake for 12–14 minutes at 400 degree F oven or until crisped, browned and cooked through.
To freeze: Bake chicken for only 10 minutes. Allow to cool. Freeze cooled chicken on a baking sheet lined with waxed paper or parchment until firm. Place chicken into a freezer safe container separated with wax paper. Remove as much air as possible, seal, label and freeze.
To serve: Place chicken on baking sheet and cook in a preheated 400 degree oven until heated through and crisp, about 10 minutes.