Coconut Coconut Chicken

 

4 boneless, skinless Chicken Breasts (about 1 lb.)

1 Egg White

1/8 tsp. Coconut Extract

¼ C. Panko

¼ C. plain Bread Crumbs

¼ C. Shredded Coconut (sweetened or unsweetened)

Salt & Pepper

1 tsp. Canola Oil (hmm, would melted coconut oil work?)

Honey Mustard, optional

 

Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. Set aside. In a medium shallow bowl, whisk together the egg white and coconut extract. In another medium shallow bowl mix together the breadcrumbs, coconut, salt, pepper, and oil. Dip each breast into the egg mixture, allowing the excess to drip off, roll in coconut crumbs, and place on a baking sheet. Spray chicken breasts with cooking spray and bake for 18 to 20 minutes, or until coating is golden brown and chicken is cooked through. Serve with honey mustard, if desired. Marlene Says: To make the honey mustard, whisk together 1 T. each Dijon mustard and light mayonnaise, with 2 tsp. each honey and vinegar. Drizzle scant T. onto each breast. Adds 25 calories and 1 gram of fat per serving.

 

Yield: 4 servings

Calories: 190

Fat: 6g

Fiber: 0g