Ambrosian Chicken Recipe -
Ambrosian Chicken Recipe
  • READY IN 50 mins

Ambrosian Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Oct 18, 2010

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 panko to coconut ratio), coat the chicken in egg instead of yogurt, and add a bit of salt to the panko. My husband and I liked the yogurt dipping sauce but the kids not so much--they could eat without or come up with another sweet/savory sauce.

Most Helpful Critical Review
Sep 24, 2014

I found the pineapple and marmalade a bit too sweet in this recipe - also it was very hard to make sure the chicken was properly cooked without the coconut burning and the coconut ended up becoming quite black and unattractive.


21 Ratings

Oct 17, 2007

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 with appropriate side dishes to balance. We had basmati rice and a cucumber & tomato salad.

Sep 14, 2009

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 different chx recipes from the site at the same time. They were both good but this one got the thumbs up from my husband!

Jun 11, 2012

Hubby loved this - I loved the chicken but not so much the sauce. I will admit to not measuring the amount of Panko and coconut....this is how I cook.... don't crowd the chicken - for the edges to get crispy they need some room. I served this with Apple Jicama coleslaw, from this site, and some grilled peppers and pineapple.

Oct 09, 2012

Wonderfully juicy and healthy!! I can't even begin to tell you how many coconut chicken recipes have tried and this one is by far my favorite! It's easy, I have most of the ingredients around the kitchen and it can be pre-made and go into the fridge before putting it in the oven. A few slight changes- I added garlic powder, ginger powder, and chili powder to the yogurt mixture to give it a little kick. The yogurt keeps the chicken SO moist you actually think your chicken is undercooked because it's so juicy! I even used Gluten Free Panko crumbs and it still turned out crispy and amazing. I paired this with brown rice cooked in light coconut milk and stir fried green beans with fresh garlic and fresh ginger drizzled with honey. What an easy weeknight meal for me and the hubby. Thanks for the great recipe!

Jul 28, 2012

I really enjoyed this. I used 1 chicken breast and pounded it to about an inch thick, dipped it in egg(per user review) and coated it in the panko coconut mixture. I used the baking method and it came out perfect! I didn't use the sauce however, I have a sauce I use for coconut shrimp (I had those ingred. on hand) its just orange marmalade dijion mustard and honey. Thanks for the recipe!

Sep 26, 2012

didn't have plain yogurt so I used sour cream in place of it. Let me say this is one of our new favorites! Both the kids and I LOVED this! It is easy to make and I will be making it again and again!!!


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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