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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Here's a crunchy treat with lots of flavor; high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken. Ingredients:
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 |
Directions:
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.
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