| 1 cup | Whole Wheat Bread Crumbs |
| 1/4 cup | Flax Seed Meal |
| 1/2 cup | Sweet Potato Puree |
| 1/4 cup | Pineapple Puree |
| 1 tablespoon | Low Sodium Soy Sauce |
| 1 | Large Egg White, Lightly Beaten |
| 1/4 cup | Shredded, Unsweetened Coconut |
| 1 pound | Boneless, Skinless Chicken Breast Tenders |
| 1/4 teaspoon | Salt |
| 2 tablespoons | All purpose or whole wheat flour |
| | Cooking Spray |
| 1 tablespoon | Olive Oil |
| 10 | To 12 Wooden Skewers |
1) In a bowl, mix the breadcrumbs with flax meal. Set aside.
2) In a second wide, shallow bowl, combine the sweet potato and pineapple puree, soy sauce, egg white, and coconut, and mix with a fork. Set next to the breadcrumbs.
3) Thread the chicken fingers lengthwise onto the skewers, using one skewer per chicken finger. Sprinkle both sides of the chicekn skewers with salt, and then with flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs until completely coated.
4) Coat a large not stick skillet with cooking spray, and set it over medium-high heat. When the pan is hote, add the oil.
5) Add the chicken in a single layer and brown for 3 to 4 minutes on one side, until the breadcrumb coating is crisp and golen. Turn down the heat if browning occurs to quickly to avoid burning. Turn the skewers and cook 4 to 5 minutes longer, until the chicken is cooked through and browned all over.