| Cut fat out of middle of chicken breast and cut each breast in half so you have 4 equal size strips. Put tempura batter in medium-sized bowl. Crack the eggs and whisk together in a medium bowl. Salt and pepper, if desired. Put shredded coconut in a medium-sized bowl. Now, dredge the chicken strips through the tempura, then the egg mix, then the coconut. Pan-fry and finish in the oven or bake at 425 for 15-20 minutes. | 
