Baked Crispy Coconut Chicken with Creole Honey Mustard Dip

INGREDIENTS

boneless skinless chicken breast strips

4 tbsp

vegetable oil

Salt and pepper

1/2 cup

panko breadcrumbs

1/4 cup

whole wheat breadcrumbs

2 tbsp

unsweetened shredded coconut (optional)

or, substitute coconut for 2TB Parmesan cheese

olive oil spray (for baking)

1/2 cup

mayonnaise

2 tbsp

Zatarain's Creole Mustard

2 tsp

honey