Coconut Chicken

recipe

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 43 Minutes

Nutritional Information

Calories 448
Fat 11 g
Satfat 6.6 g
Monofat 1.9 g
Polyfat 1 g
Protein 40.3 g
Carbohydrate 46.4 g
Fiber 1.9 g
Cholesterol 94 mg
Iron 1.7 mg
Sodium 604 mg
Calcium 65 mg

Ingredients

1 1/2 pounds chicken breast tenders
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika

Preparation

1. Preheat oven to 425°.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites in a bowl just until foamy.

4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

5. Stir together coconut, breadcrumbs, and paprika in another shallow dish.

6. Dredge chicken breast tenders, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat chicken with cooking spray; arrange chicken on wire rack.

7. Bake at 425° for 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Serve with Honey-Mustard Sauce.

Note: Nutritional analysis does not include salt to taste.

Note:

May 2010
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