Almond Joy Chicken Fingers

Ingredients:

• 4 6oz skinless, boneless chicken breast halves, cut into ½ inch thick strips

• ½ tsp salt

• ¼ tsp ground red pepper

• 1 cup flour

• 1 cup buttermilk

• 1 large egg

• 1 ½ cups unsweetened flaked coconut

• 3 tbsp canola oil

• 1 cup whole almonds

• ½ cup melted chocolate chips

• Sweet Chile sauce or plum sauce or mango puree for dipping (optional)

Instructions:

1. Mix flour with salt and red pepper and place in shallow dish

2. Combine buttermilk and egg, in a shallow dish, mixing well

3. Place coconut in a shallow dish

4. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in flaked coconut

5. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. (OR you can brown strips lightly, and place on parchment-lined baking sheet in a 350 degree oven to finish off cooking the chicken.)

6. Place a few almonds on each strip and drizzle melted chocolate.

7. Serve with Sweet Chile Sauce, if desired.

Note: use non-stick pan to slightly cook chicken before placing in oven.