Chicken Strips

Ingredients

1/2 cup shredded, sweetened coconut
2 tbsp sesame seeds
1/2 cup unseasoned dry bread crumbs
2 egg whites
2 tsp sesame oil
1 1/2 pound chicken (or turkey) breast, cut into 1/2 inch-wide strips
non-stick cooking spray (Pam)

Dipping Sauce

1/2 cup plum sauce
1/3 cup unsweetened pineapple juice
1 1/2 tsp mustard and cornstarch

Directions:

Place coconut and sesame seeds in a dry skillet over medium heat. Cook until golden brown, stirring frequently. Transfer toasted coconut and sesame seeds to a pie place. Add bread crumbs and mix well.

Place chicken (or turkey) strips in a large bowl. In a small bowl, lightly beat egg whites and sesame oil. Pour over chicken (or turkey) and mix until all pieces are coated. Working one at a time, roll turkey trips in coconut mixture. Place on a large baking sheet that has been sprayed with non-stick spray. Repeat with remaining strips and coconut mixture. Spray tops of strips with a light coating of non-stick spray.

Bake at 425 for 10 minutes. Remove from oven and turn pieces oer. Spray other side with a light coating of non-stick spray. Return to oven and bake for 5 more minutes.

While strips are cooking, prepare sauce. Combine plum sauce, pineapple juice, mustard and cornstarch in a small saucepan. Cook over medium heat until sauce is bubbly and thickened.