| 1 cup | Whole-wheat breadcrumbs |
| 1/4 cup | Flaxseed meal |
| 1/2 cup | Sweet potato puree |
| 1/4 cup | Pineapple puree |
| 1 tbs. | Soy sauce |
| 1 | Large egg white, beaten |
| 1/4 cup | Shredded coconut |
| 1 lb. | Chicken breast, cut into fingers |
| 1/4 tsp. | Salt |
| 2 tbs. | Flour |
| 1 tbs. | Olive oil |
Mix breadcrumbs and flaxseed meal. Set aside. in a second bowl, combine the purees, soy sauce, egg white and coconut, and mix with a fork; set next to breadcrumbs.
Sprinkle fingers with salt, then flour. Dip into egg-white mixture and the roll in the breadcrumbs until completely coated.
Coat skillet with cooking spray and then heat olive oil. Add the chicken in a single layer and brown for 3 to 4 minutes on one side, until the breadcrumb coatin is crisp and golden. Turn the chicken and cook 4 to 5 minutes longer until the chicken is cooked through and browned all over.