Coconut baked chicken with Parmesan cheese sauce

3 Boneless skinless chicken breasts
1 cup Seasoned Bread crumbs
1 tbsp Parsley flakes
1 tsp. Garlic powder
1 tsp. Salt
1 Tbsp. Coconut oil, melted


Cut the chicken breasts into large strips. Have the melted coconut oil on a plate and roll the strips around in the oil. Add the salt, parsley and garlic powder into the bread crumbs and mix well. Dip the oiled chicken into the bread crumbs and coat thoroughly. Place on baking sheet and bake at 375 for 30 minutes

Parmesan White sauce:

2 tbsp. butter
2 tbsp flour
3/4 cups milk
1/2 cup grated Parmesan cheese

Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes.

Reduce heat to low and stir in Parmesan.