Coconut Crusted Chicken

This recipe actually comes with a funny story. Back before I started a blog, I thought I might want to have a Vlog. Somewhere where I could actually have videos of me making the recipes and such. Well that was the WORST idea ever. I only attempted to make one recipe (this one). Well, in the video my cat is in the background opening ALL of the cabinets, I stuttered, and I kid you not- I set off the smoke detectors. It was a disaster- but I still cannot believe I have not shared this recipe with you guys until now. It is one of my favorites and I like to make it when we have people over. 

Ingredients:
1 lb skinless, boneless chicken breasts- cut into 8 strips1/2 cup egg whites1/2 cup unsweetened shredded coconut1/2 cup Panko bread crumbs (or you can make your own from Ezeikial bread- I do that when I'm not being lazy)1 tbsp coconut oil1/4 tsp ground pepper
pinch of Himalayan salt

Directions:
Preheat oven to 350 degrees.
Season the chicken strips with the salt and pepper. 
Place egg whites into a bowl and mix the bread crumbs and coconut in a separate bowl. 
Dip the chicken into the egg whites then place them into the bread mixture to coat. Repeat until all of the chicken strips are breaded. 
In a large non-stick skillet heat the coconut oil over medium high heat. 
Place the chicken into the pan and brown on one side- then flip and brown on the other. 
Place the browned chicken into a baking dish and bake in the over for about 10 minutes or until you chicken reaches a temp of 165 degrees.