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READY IN 50 mins

Coconut Pecan Chicken

Read Reviews (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." — USA WEEKEND Jean Carper

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 1/2 cups plain fat-free yogurt
2/3 cup sweetened coconut flakes
2/3 cup panko (Japanese-style bread crumbs)

1/2 cup finely chopped pecans
1 1/2 pounds chicken breast, cut in 1-inch wide strips

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Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Footnotes

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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.

—Bertha Bumiller

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Most Helpful Critical Review

Oct 05, 2011

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.

—Jenn

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63 Ratings

Feb 03, 2010

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.

—KitchenWitch

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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.

—SCARLETT74

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Oct 08, 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.

—courtneyprouty

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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!

—lisa2roberto

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Dec 20, 2011

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.

—Karen

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Apr 22, 2011

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.

—rofayah

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Nutrition

Calories
286 kcal
14%

Carbohydrates
18.7 g
6%

Cholesterol
67 mg
22%

Fat
11.2 g
17%

Fiber
1.8 g
7%

Protein
31.2 g
62%

Sodium
190 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Pecan Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 286
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 3.3g 16 %
Cholesterol 67mg 22 %
Sodium 190mg 8 %
** Potassium 360mg 10 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 1.8g 7 %
Protein 31.2g 62 %
Sugars 6.7g
** Vitamin A 6 %
** Vitamin C 7 %
** Calcium 12 %
** Iron 12 %
** Thiamin 15 %
** Niacin 140 %
** Vitamin B6 41 %
** Magnesium 17 %
** Folate 4 %

* 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.