COCONUT MACADAMIA CRUSTED CHICKEN BREASTS
dad...this one's for you! Simple, and virtually no sodium. If you use the organic unsweetened coconut and unsalted butter you'll really only have 26mg of sodium per chicken breast. (the nutrition facts listed is based on sweetened coconut and salted butter). The amount of 1/2 and 1/2 used has 24mg sodium, the amount of sesame seeds used has 1mg sodium, and the amount of flour used has 1mg sodium (per serving).
Provided by Noni Suzanne
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in baking dish.
- Stir together sour cream and half and half; put in a gallon ziploc bag.
- Put remaining dry ingredients in a small food processor and chop to desired consistency.
- Place the dry ingredients in a seperate gallon ziploc bag.
- Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
- Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
- Bake at 350 for approx 35-40 minutes or until chicken is done.
- If a darker crust is desired, place under the broiler for just a minute or two.
Nutrition Facts : Calories 1240, Fat 103.9, SaturatedFat 54.6, Cholesterol 166, Sodium 141.9, Carbohydrate 45.6, Fiber 12.4, Sugar 5.3, Protein 41.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Iiii Hhhh
[email protected]I can't wait to try this recipe! It looks so delicious.
Patrick Mutabazi
[email protected]This recipe is a great way to change up your chicken routine. The coconut macadamia crust is a delicious and easy way to add flavor to your chicken.
Jesse Littlehawk
[email protected]I'm not sure what I did wrong, but the chicken came out dry and the crust was burnt.
Achrf Agon
[email protected]This chicken is so flavorful and juicy. The crust is crispy and golden brown. I love the combination of flavors.
Amirjan Jan
[email protected]I'm adding this recipe to my regular rotation. It's so easy to make and the chicken is always delicious.
Soila De Luna
[email protected]This recipe is a keeper! I will definitely be making this again.
Ahmed Ossama
[email protected]I've never made chicken this way before, but it was so good! The crust was crispy and flavorful, and the chicken was cooked perfectly.
Swaggy_ Girl
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken is so flavorful and the crust is so crispy.
Owais Rana
[email protected]I'm not a big fan of coconut, but I loved this chicken. The crust was so flavorful and the chicken was so juicy.
BEEJAY ENTERTAINMENT TV BEEJAY ENTERTAINMENT TV
[email protected]This recipe is a great way to use up leftover chicken. I made it with some leftover rotisserie chicken and it was delicious.
Prayash Shrestha
[email protected]I followed the recipe exactly, but the crust didn't come out crispy. I'm not sure what I did wrong.
Archibald Ling
[email protected]The chicken was a bit dry, but the crust was delicious.
Muhammad Ayaz
[email protected]I've made this chicken several times now and it's always a hit. The crust is so flavorful and the chicken is always cooked perfectly.
faheem Jan Jan
[email protected]This recipe is easy to follow and the chicken turns out great! I love the combination of flavors in the crust.
Amisa Hijja
[email protected]I made this for a party and it was a huge success! Everyone loved the chicken and many asked for the recipe.
Bk Kumar
[email protected]The chicken came out perfect! It was moist on the inside and crispy on the outside. The coconut macadamia crust was delicious, and it paired well with the pineapple dipping sauce.
Me Bigo
[email protected]This coconut macadamia crusted chicken was a hit with my family! The chicken was juicy and flavorful, and the crust was crispy and golden brown. I will definitely be making this again.