Reviewed: Aug. 19, 2009

WOW! Full of flavor and sweet and spicy. This recipe will be rotated into out monthly meal planning.

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mrsmartin

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Reviewed: May 22, 2009

Instead of yogurt, I marinated the chicken in coconut milk (13.5 oz. can Goya). Also substituted plain bread crumbs for panko and added 1/4 tsp. curry powder. This came out so moist and delicious!!

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sueba

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Reviewed: Apr. 22, 2009

This was okay. I think it would taste better using mahi or shrimp instead of chicken.

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Terri Knight

Cooking Level: Expert

Home Town: Englewood, Colorado, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Apr. 21, 2009

Amazing recipe! Easy, quick, and healthy! Did not change a thing.

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Sovanny

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Reviewed: Apr. 10, 2009

This was pretty good. It was a little hard to get the breading mixture to stay on the chicken, and the coconut did not really bake evenly for me (some parts had no color, while others were near black). That being said, it was very nice and crispy and had a great sweet flavor. I had no Japanese breadcrumbs, and had to use Matzo Meal instead, which was very good. We dipped ours in the sauce from the Orange Sauce Chicken on this website--I thought it was yummy, but hubbie liked it better plain.

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franybanany

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Reviewed: Feb. 2, 2009

I think this recipe is great but i have used a shortcut for some time now. Try using the coconut pecan icing by betty crocker. Batter the chicken in flour and then bake it. pull the chicken out 10 minutes before being done and spread the icing on the chicken and turn your oven on low broil for ten minutes. YUMMY

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mistymichelle111

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Reviewed: Jan. 25, 2009

I ommitted the pecans but otherwise followed this exactly. Came out great! served with orange marmalade as a dipping sauce.

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amc

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

This was very good and easy to make! I did change some things though. We didn't have panko bread crumbs so I finely crushed rice crispie cereal. I also used someone else's suggestion and dipped them in homemade mayo instead of yogurt. We served them with pumpkin butter and that was just what they needed to round out the flavor. They would also be good served with marmalade.

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WINDWHISPER84

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Grass Lake, Michigan, USA

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Reviewed: Aug. 15, 2008

This is good, it just isn't as good as another similar recipe I make. My 2-year-old didn't care for this at all and chicken strips are usually a sure way to get him to eat dinner. So I probably won't make it again. The coconut and pecans were what made me want to try this and they were good -- I think the yogurt was the biggest problem with this recipe. It does make this healthier than the recipe I usually make (which uses a combination of mayo and vegetable oil to stick the topping), but it is a little too sweet in combination with coconut and pecan.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jul. 14, 2008

Awesome! I also added a little curry powder and cayenne pepper for a little extra zing. My picky husband and I both LOVED it...and he hates everything!

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PLNKSNAPPER

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Reviewed: Jun. 8, 2008

Quick, easy, and delicious! I added curry powder and garlic as suggested by others. Everyone enjoyed this dish.

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victoria

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Reviewed: May 11, 2008

Pretty good - but like others stated, it is lacking something...just not sure what!! I didn't have panko crumbs, so I used cornflake crumbs..I also used a whole chicken breast - rather then cutting into strips. I would make again, since it is just for me as my husband would not like it!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Apr. 25, 2008

This is officially my favourite way to eat chicken YUM! I had a bunch of pecans and a bunch of coconut and needed a way to use them. I had this brainstorm that they'd taste good with chicken and found this recipe using the ingredient search. I took the suggestions of other reviewers - added a tsp. of curry paste to the yogurt and some garlic powder to the breading. Unfortunately I didn't have panko but I know it would just be that much yummier with panko! (I used regular bread crumbs instead).

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linsybyster

Cooking Level: Intermediate

Home Town: Delburne, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 22, 2008

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.

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 4, 2008

This recipe sounded amazing to me considering I love all the ingredients in it. But I will admit that the final product lacked a little something. I even added a pinch of nutmeg and cayenne pepper and dipped the strips in honey, but it just needed something...

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Dec. 10, 2007

Much too sweet even though I added the cayenne! If I were to make it again I would not dredge - probably just brush with yogurt...Thanks for the experience and I can see how others might enjoy this dish.

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akin2peter

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

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.

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Bertha Bumiller

Cooking Level: Expert

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Reviewed: Nov. 3, 2007

very good, i think next time I will keep the chicken breasts whole though and make the coating thicker. also, I think baking on parchment paper will prevent the bottoms from getting so dark. seems like a little zing would be great, I may add some ginger or pepper next time.

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mrsmaryj

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Reviewed: Dec. 13, 2006

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. Very good!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Oct. 8, 2006

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.

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courtneyprouty

Cooking Level: Beginning

Living In: Evans, Georgia, USA

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Coconut Pecan Chicken

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