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Marzetti® Coconut Breaded Chicken with Crunchy Fruit Sauce

"Chicken breast strips are bathed in creamy Marzetti® Slaw Dressing, then breaded with a unique flaked coconut breading, baked, and served with a tantalizing sauce starring apricot preserves, dressing, cucumbers, and pecans."
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Ingredients

servings 745 cals
Original recipe yields 6 servings (4 - 6 servings)

Nutrition

  • Calories:
  • 745 kcal
  • 37%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1034 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

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 375 degrees F.
  2. Sauce: Mix together 2/3 cup Marzetti(R) Slaw Dressing, apricot preserves, chopped pecans and chopped cucumber; set aside.
  3. Mix the bread crumbs and flaked coconut together. Cut chicken breasts into bite size pieces. Spoon remaining slaw dressing over each piece, and roll the pieces in the bread crumb/coconut mixture.
  4. Place on cookie sheet and bake 15 to 20 minutes or until chicken is done. Serve chicken with sauce on the side.

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Reviews

Read all reviews 45
  1. 54 Ratings

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Most helpful positive review

Fabulous! My only suggestion would be that I had a LOT of bread mixture left over and alos a ton of sauce for the amount of chicken. I definitely could have breaded and cooked up twice as much...

Most helpful critical review

this is ok... but the title should noth say coconut first... for a really good coconut chicken, type in coconut chicken and find the one that kraft has on here .. it is excellent if soaked in ce...

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Fabulous! My only suggestion would be that I had a LOT of bread mixture left over and alos a ton of sauce for the amount of chicken. I definitely could have breaded and cooked up twice as much...

this is ok... but the title should noth say coconut first... for a really good coconut chicken, type in coconut chicken and find the one that kraft has on here .. it is excellent if soaked in ce...

A great recipe. Yummy!!! I had some orange marmalade on hand and used it instead of the apricot and it was delicious. The sauce was a bit to sweet for me, that's the only reason for the 4 stars.

This is very good. Easy to prepare and the sauce is great. I plan to make the sauce and use it with a coconut shrimp recipe I got from this site. A keeper for sure.

this was very good and easy to make. instead of the coleslaw dressing, i used fat free honey dijon salad dressing. I also used some chopped pecans in the coconut/bread crumb mixture.

This is so good!!! I made mine with chicken tenders and I used Panko bread crumbs. The sauce makes alot, I will cut down the recipe for it next time. The sauce does compliment the chicken very w...

This was awesome! I used the Light Marzetti Slaw Dressing, which worked really well with this recipe.

I took the advice of another reviewer and added garlic powder, onion powder and ginger to the breadcrumbs. I also added salt, pepper and cayenne to give it a kick. I will make this one again.

Coleslaw dressing, pecans, apricot jelly, and cucumbers?? Never in my wildest dreams did I think these 4 ingredients mixed together would make such a fabulous sauce! Pair that delicious sauce ...