Coconut Chicken With Pina Colada Dip (7 Points Ww) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it! Ingredients:
1 tablespoon fresh lime juice |
1 tablespoon hot pepper sauce |
1 (14 ounce) can light coconut milk |
1 lb boneless skinless chicken breast |
3/4 cup breadcrumbs |
1/2 cup sweetened flaked coconut |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
3 ounces crushed pineapple |
3 ounces fat free sour cream |
4 ounces pina colada nonalcoholic drink mix (no alcohol) |
Directions:
1. Preheat oven to 400°F.
2. Combine first 3 ingredients in a large plastic bag.
3. Add chicken to bag and seal.
4. Marinate in fridge 11/2 hours - turn bag occasionally.
5. Combine bread crumbs, coconut, salt, and pepper in a bowl.
6. Remove chicken from marinade; discard remaining marinade.
7. Dredge chicken, 1 pc at a time into bread crumb mixture.
8. Place chicken on a sprayed baking sheet
9. Coat top of chicken with cooking spray.
10. Bake for 30 minutes or until done.
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