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Coconut Chicken

Hands-on time 20 mins
Total time 43 mins
Yield Makes 4 servings

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
  • Honey-Mustard Sauce

Nutrition 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

How to Make It

  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.

  8. Note: Nutritional analysis does not include salt to taste.