Coconut Pecan Chicken recipe
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- 1 ½ cups plain fat-free yogurt ⅔ cup sweetened coconut flakes ⅔ cup panko (Japanese-style bread crumbs) ½ cup finely chopped pecans 1 ½ pounds chicken breast, cut in 1-inch wide strips
Nutrition Info
- 286.4 caloriescarbohydrate: 18.7 gcholesterol: 67.1 mgfat: 11.2 gfiber: 1.8 gprotein: 31.2 gsaturatedFat: 3.3 gservingSize: -sodium: 189.7 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Coconut Pecan Chicken
Directions
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Preheat oven to 450 degrees.
Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
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.