Curry Chicken Tenders

The original recipe is gluten-free, however, I changed things up a bit. I used panko breadcrumbs instead of the organic buckwheat & hemp cereal it suggested. I cannot really eat buckwheat groats because they are so closely related to oats--which I have recently been diagnosed with an allergy too. Below is my version of the recipe. It was delicious!

Ingredients

Boneless skinless chicken breast, cut into tenders
salt
pepper
1 can of canned coconut milk
curry powder 
garlic powder
seasoned panko breadcrumbs

Directions

1. Preheat oven to 375ºF. Place tin foil on a baking sheet and spray it with cooking spray 
2. Combine the salt, pepper, coconut milk, curry powder, and garlic powder in a large bowl and whisk
3. Place the seasoned chicken tenders in the coconut milk mixture and coat evenly
4. Put the panko breadcrumbs in a dish and one by one roll the coated chicken tenders in the breadcrumbs. Make sure they are evenly coated
5. Place them on your greased baking sheet and bake for 15 to 20 minutes. Make sure the tenders are baked through and lightly crispy on the outside