Recipe by USA WEEKEND Jean Carper
"Here's a crunchy treat with lots of flavor; high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken."
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1 1/2 cups
plain fat-free yogurt
sweetened coconut flakes
panko (Japanese-style bread crumbs)
finely chopped pecans
1 1/2 pounds
chicken breast, cut in 1-inch wide strips
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 pepper and a little garlic to my chopper while everything was grinding. I also kept my chicken breasts whole and double dipped them in the coating so they'd be nice and crunchy and cooked them on a rack on a baking sheet so I wouldn't have to flip them. Even the people that don't like coconut liked this one--I gound everything so finely they could only taste the sweetness of the nuts without the texture that they don't like. After my alterations it is 5 stars all the way.
This had zero flavor and didn't crisp up. I was expecting it to have a sweet "crust", like on coconut shrimp, and this wasn't even close. The yogurt gave it an almost sour flavor.
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 I was delighted with the results! Nice and crispy, with a delicate coconut flavor enhanced by the herbs in the stuffing mix. The walnuts toasted up nicely and added another layer of flavor. This one's a keeper -- don't be afraid to play with the ingredients.
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 tsp. curry powder to the dry mix before coating the chicken. I also added salt and pepper. The final product had a nice, crunchy texture and wasn't too sweet at all. We liked it quite a bit, but it did seem to need some extra seasoning. I like the idea of this recipe enough that I'll probably continue to experiment with it.
This recipe was great because it's healthful and is relatively quick to prepare. The texture and aroma are nice, but it does lack a bit in flavor; lightly sprinkle soy sauce on the cooked chicken and you'll be all set.
Side note: I used the recipe for "Quick Sesame Green Beans" as a side dish, and it complimented the chicken nicely.
A great light meal. Perfect with rice pilaf and steamed sugar snap peas. I used boneless, skinless chicken breast and cooked at 450 for 15 min then flipped and lowered to 350 for 35-40 mins. I also, sprinkled some garlic powder.
This is so easy and very yummy. I flattened a chicken breast, but did not cut it into strips. I used vanilla yougurt, not plain. I used italian bread crumbs, not panko. I baked it in the oven for about 25 minutes and it came out juicy. I love the coconut and pecan combination. Thanks for sharing this recipe, I will make it often.
This was pretty good however I agree with previous posts that it's a little bland. I will try sprinkling them with a small amount of cayanne next time. I served this with banana yogurt.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Pecan Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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