Coconut Pecan Chicken

Coconut Pecan Chicken

51

"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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Ingredients

50 m servings 286 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees.
  2. Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
  3. 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.

Footnotes

  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews

51
  1. 64 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 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 ...

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...

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 ...

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 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 chick...

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 a...

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...

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 fo...

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.