Coconut Pecan Chicken

Coconut Pecan Chicken

51

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

Ingredients

50 m {{adjustedServings}} servings 286 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews

51
  1. 64 Ratings

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This was a favorite with everyone in my house. After reading the reviews that the chicken needed a bit more of a kick, I added 1/4 tsp. curry (since it goes so well with coconut), a dash of red ...

This was exceptional! I did a 'search' for 'chicken' and 'yogurt' and came up w/ this recipe. I substituted stuffing mix, unsweetened shredded fresh coconut and walnuts (what I had on hand) and...

This dish was very easy to make and fairly tasty. However, I agree that it needs a little extra "something" to give it more punch. After reading the reviews, I added a pinch of garlic and 1/4 ...