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1/2 cup milk
1 egg, beaten
2 cups flaked coconut
2 pounds chicken breast tenders
2 tsp curry powder
1/2 cup honey
1/2 cup Dijon mustard


Heat oven to 375°. Grease jelly roll pan, 15 1/2 10 1/2 1 inch, or large cookie sheet. Mix milk and egg in bowl. Mix coconut and curry powder in shallow dish. Dip chicken into milk mixture, then coat with coconut mixture. Place in pan.

Bake uncovered 10 minutes; turn chicken. Bake uncovered 5 to 8 minutes longer or until no longer pink in center. Mix honey and mustard; serve with chicken.