Preheat oven to 350*. Line a cookie sheet with aluminum foil. 

In a food processor, combine Dang Coconut chips and crackers (or pretzels) and pulse until broken down into crumbs. Place in a shallow, wide bowl and set aside. 

Butterfly and cut 2 large chicken breasts in half to make 4 filets. 

Dredge chicken filets in white flour, then dip in egg so that the whole filet is covered. Finally, dip in the coconut and cracker crumb mixture. Lay coated chicken breast filet on aluminum-lined sheet. 

Bake at 350* for 20 minutes or until a meat thermometer reads 165 degrees.