Coconut Pecan Chicken recipe

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Ingredients

1 ½ cups plain fat-free yogurt
⅔ cup sweetened coconut flakes
⅔ cup panko (Japanese-style bread crumbs)
½ cup finely chopped pecans
1 ½ pounds chicken breast, cut in 1-inch wide strips

Nutrition Info

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
servingSize: -
sodium: 189.7 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees.

  2. Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.

  3. 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.

Recipe Yield

6 servings

Recipe Note

Here's a crunchy treat with lots of flavor;high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken.

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