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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: Expert Home Town: Morgantown, West Virginia, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Apr. 28, 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. 6, 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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