COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)
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!
Provided by Redsie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Combine first 3 ingredients in a large plastic bag.
- Add chicken to bag and seal.
- Marinate in fridge 1½ hours - turn bag occasionally.
- Combine bread crumbs, coconut, salt, and pepper in a bowl.
- Remove chicken from marinade; discard remaining marinade.
- Dredge chicken, 1 pc at a time into bread crumb mixture.
- Place chicken on a sprayed baking sheet
- Coat top of chicken with cooking spray.
- Bake for 30 minutes or until done.
Nutrition Facts : Calories 301.4, Fat 8.4, SaturatedFat 4.7, Cholesterol 74.5, Sodium 709.8, Carbohydrate 27.1, Fiber 1.7, Sugar 11, Protein 28.3
COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE
Make and share this Coconut Chicken Fingers With Pina Colada Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
- To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.
Nutrition Facts : Calories 1155.7, Fat 67.6, SaturatedFat 42, Cholesterol 415.5, Sodium 1440.8, Carbohydrate 54.6, Fiber 3.4, Sugar 28, Protein 81.5
COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE
Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation
Provided by Momma Cyd
Categories Main Course
Time 2h45m
Number Of Ingredients 13
Steps:
- Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
- Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil and spray with non stick cooking spray.
- Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
- Remove chicken from the marinade and roll each strip in the bread crumb mixture.
- Place on the prepared pan and bake for 30 minutes or until juices run clear.
Nutrition Facts : Calories 481 kcal, Carbohydrate 39 g, Protein 24 g, Fat 26 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 69 mg, Sodium 764 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving
COCONUT CHICKEN BITES
These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
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