Coconut Chicken with Tropical Salsa recipe

Ingredients:

• 1 large egg
• 2 cups of corn flakes, coarsely crushed
• 1/2 cup of unsweetened shredded coconut
• 1 lb chicken tenders, rinsed and trimmed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup diced pineapple
• 1 cup corn kernels, thawed if frozen
• 1 red bell pepper, stemmed seeded and diced
• 1 scallion thinly sliced
• 2 tsp fresh lime juice
• 1 tsp canola oil
• Cooking spray

Directions:

1. Remove upper oven rack and preheat oven to 425
2. Spray oven rack with cooking spray and set aside
3. Crack egg into shallow dish and beat lightly. 
4. Combine cornflakes and coconut in another shallow dish.
5. Season chicken with salt and pepper. Dip chicken in egg and dredge in cornflake mixture. 
6. Arrange chicken on oven rack and bake until golden brown/cooked through (approximately 10-12 minutes)
7. Toss together pineapple, corn, bell pepper, scallion, lime, oil, salt/pepper in a large bowl. 
8. Serve chicken with salsa and enjoy!