Coconut Chicken

1 1/3 c. packed angel flake coconut 1 c. plain dried breadcrumbs
4 chicken breasts 3/4 t. salt
2 large eggs 1/4 t. cayenne pepper
2 T. water 1/4 c. olive or canola oil

Preheat oven to 350. Pat the coconut onto both sides of the chicken. (some will fall off, but don’t worry about it.) In a large shallow bowl, beat eggs and water until combined. On sheet of waxed paper or a large plate, stir together breadcrumbs, salt, and cayenne. Dip the coconut-coated chicken into the egg mixture, patting it into the chicken. In a large nonstick skillet, heat the oil over medium heat. Saute the chicken until golden brown, about 2 minutes per side. Transfer the chicken to a baking sheet and bake 5 minutes until chicken is just cooked through. Serves 4.
(Biography Magazine, July 2003, pg.89)