Coconut Crusted Chicken or Salmon

Dip fresh or thawed chicken tenderloins or salmon fillets into a couple of whisked eggs, or rub pieces with mayonnaise with your hands.

To make breading, place the following ingredients into blender: 1 cup dried coconut flakes, salt and pepper, parsley flakes, onion and/or garlic powder, and optional cayenne pepper. Blend until fine and pour breading mix onto large dinner plate.

Coat chicken pieces generously with faux breading by laying each side of chicken or salmon in the crumbs.

Grease baking dish or two well and lay tenderloins singularly on tray and bake at 350 until meat is tender and breading is crispy, approximately 30 minutes.