COCONUT PECAN CHICKEN
Here's a crunchy treat with lots of flavor; high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken.
Provided by USA WEEKEND Jean Carper
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
- Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 18.7 g, Cholesterol 67.1 mg, Fat 11.2 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 3.3 g, Sodium 189.7 mg, Sugar 6.7 g
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Bertilla Afrikaner
[email protected]This recipe is amazing! I've made it several times now, and it's always a hit with my family and friends.
Obaidul Kareem1992
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I followed the recipe exactly, but the sauce just didn't have any flavor.
fadi bayan
[email protected]This recipe is a great starting point, but I think it can be improved with a few tweaks. I would add more garlic and ginger to the sauce, and I would also use a different type of nut, such as almonds or walnuts.
Waqaskhan Waqas khan
[email protected]Overall, I thought this recipe was just okay. I don't think I'll be making it again.
Mad Akr
[email protected]The sauce was a little too thick for my taste. I think I'll try adding more liquid next time.
Shahidah Bae
[email protected]The chicken was a little dry. I think I'll try cooking it for a shorter amount of time next time.
Semata Ryan
[email protected]This recipe was a little too sweet for my taste. I think I'll try it again with less sugar next time.
Deena Ariffin
[email protected]I made this dish for my family, and they loved it! My kids especially loved the coconut-pecan sauce.
Saddiq Ullah
[email protected]This dish is a great way to use up leftover chicken. I always have leftover chicken from my weekend cookouts, and this is the perfect way to use it up.
Sophiya Subedi
[email protected]I'm not usually a fan of coconut, but I loved the coconut-pecan sauce in this recipe. It was the perfect balance of sweet and savory.
Yvonne Smith
[email protected]I love this recipe! It's so easy to make, and the results are always delicious.
Brittany Lemus
[email protected]This recipe is a keeper! The chicken was so moist and tender, and the sauce was incredible. I will definitely be making this again.
Courtney Bertrand
[email protected]I made this dish for a potluck, and it was a huge success! Everyone raved about the coconut-pecan sauce.
Paul Akwakye
[email protected]This was a great recipe! I used boneless, skinless chicken breasts, and they cooked perfectly. The sauce was amazing, and I loved the combination of coconut and pecans.
Josephine Marisia
[email protected]I've made this recipe several times now, and it's always a hit with my family. The coconut-pecan sauce is so unique and delicious.
Ayesha Afzal Afzal
[email protected]This dish was an absolute delight! The chicken was succulent and flavorful, and the coconut-pecan sauce was creamy and rich. I served it over rice, and it was the perfect comfort food.