Baked Coconut Chicken Recipe

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Ingredients:

Serving

Directions:

Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	447.84 Kcal (1875 kJ)
Calories from fat	227.05 Kcal
		% Daily Value*
Total Fat	25.23g	39%
Cholesterol	78.85mg	26%
Sodium	754.36mg	31%
Potassium	339.35mg	7%
Total Carbs	36.25g	12%
Sugars	5.7g	23%
Dietary Fiber	1.97g	8%
Protein	19.64g	39%
Vitamin C	1.3mg	2%
Iron	2.7mg	15%
Calcium	47.7mg	5%

Amount Per 100 g
Calories	265.16 Kcal (1110 kJ)
Calories from fat	134.44 Kcal
		% Daily Value*
Total Fat	14.94g	39%
Cholesterol	46.69mg	26%
Sodium	446.65mg	31%
Potassium	200.93mg	7%
Total Carbs	21.46g	12%
Sugars	3.38g	23%
Dietary Fiber	1.17g	8%
Protein	11.63g	39%
Vitamin C	0.8mg	2%
Iron	1.6mg	15%
Calcium	28.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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