Ambrosian Chicken

Ambrosian Chicken

14
Abby'sMom 0

"This is a flavorful coconut chicken with a twist! This recipe combines some of the ingredients used in traditional ambrosia salad for a tasty, baked chicken dish that is sure to please even the most discerning critics."

Ingredients

50 m {{adjustedServings}} servings 408 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  2. Toss together the panko and coconut in a bowl; set aside.
  3. Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
  4. Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
  5. Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
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Reviews

14
  1. 21 Ratings

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Loved the idea but way too much coconut and the coating stayed soggy due to the yogurt--the kids scraped off all the coating. Will make again but plan to decrease the coconut to 1/2 cup (3:1 pa...

Very Good! The only change I made was to use standard breadcrumbs, since that's what I had on hand. I was surprised how much I enjoyed the dipping sauce. A sweet meal, so be sure to pair it w...

This was soooooo delicious! I had stuffing on hand so I used the food processor to grind it up. I also added pineapple to the liquid mixture that you dredge the chicken through. I made two di...