Coconut Pecan Chicken Recipes
Ingredients
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1 1/2 cups plain fat-free yogurt
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2/3 cup sweetened coconut flakes
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2/3 cup panko (Japanese-style bread crumbs)
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1/2 cup finely chopped pecans
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1 1/2 pounds chicken breast, cut in 1-inch wide strips
Directions
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Preheat oven to 450 degrees.
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Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
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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.
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