Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Coconut Crumbed Chicken Tenders with Salsa

I served these baked chicken tenders with my homemade salsa to which I added some fresh pineapple. Served over a romaine and spinach salad it made a light dinner.

  • 2 - 3 chicken tenders per person.

Chicken tenders are the part of the chicken breast that is the most tender. To find it. .take a fresh boneless chicken breast. . turn it to the underside and pull the bit of loose chicken. It will easily pull off. You can buy the chicken tenders already separated I just froze the rest of the chicken breasts for another meal. If you are going to make enough for 4 people. .the crumbs below will be enough .. .but if you make a large batch ..double the crumbs below accordingly.

  • 2 beaten eggs
  • 2 cups crushed cornflakes
  • 1 cup of fine unsweetened coconut
  1. Dip the chicken tenders in the egg.
  2. Put the cornflakes in a zip loc bag and crush with a rolling pin.
  3. Add the coconut.
  4. Coat each piece of chicken with the cornflake and coconut mixture.
  5. Spray a cookie sheet or cover with parchment paper. Lay the chicken out and leave a little space between each one to allow them to crisp. If necessary use two cookie sheets.
  6. Bake in a hot oven. . 425 F for 10 minutes. Cut into the thickest part of one to be sure it is no longer pink in the middle.

Serve with the Salsa.

Tropical Salsa which is Dorothy's Salsa with Pineapple

  • 4 finely diced Roma tomatoes
  • 1 diced green pepper
  • 1 diced orange or yellow pepper
  • 1 small onion finely diced
  • 1 large jalapeno pepper which you have finely chopped. .using medical gloves of course.
  • 1 minced garlic clove
  • 1 - 2 cups finely diced pineapple. . you could use mango too .. add more. .it won't hurt it.
  • 1 cup vinegar
  • 1 can tomato paste
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • a few tablespoons chopped cilantro . .add this to your taste
  1. In a large bowl combine all the veggies and the pineapple.
  2. Add the remainder of the ingredients and stir well . .refrigerate.


  1. Wow! I wish you posted this last week! LOL! I'm already set with my Super Bowl menu - but this would have been awesome! Thank you for sharing this recipe.I already printed it and will make it soon.

  2. Well this sounds like something 'up my alley' Lovella! Yummers!

  3. We do 2 salad meals a week. This will be on my list for this week. Looks wonderful! Kathy (MGCC)

  4. I love salsa so will definitely try it. Thanks so much for sharing.

  5. I am a huge fan of sweet and savory and love the pineapple with the salsa!

  6. Hey I am really enjoying your blog but I am trying to figure out how to have the rss feed emailed to me every day. I do not have google reader or yahoo or any of those programs. Please email me at


  7. I think my husband and I picked up some chicken tenders at the grocery store today and this will probably/hopefully be on our menu this week. I looks very tasty.

  8. I will be making this again...It was a BIG hit in our house...YUM!

  9. Made this, it was very GOOD, light & Tasty my kids even ate it I used chicken breast and cut it up into strips and cooked it 5 mins longer, was extremely fast and easy to make thanks look forward to making more

  10. I loved this recipe sooo much that I added the love to my companies facebook page! I have several friends who need a gluten free diet and have passed this along to them also! What a wonderful blog! What a wonderful book....and as a photographer I have to say I really like the pictures! Heres a link to my post:!/pages/Birston-Photographic-Arts/103673926356679


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