Friday, August 9, 2013

Holly Clegg's Crunchy Coconut Chicken Fingers

Delicious and crunchy, this combination turns chicken fingers into a true specialty.
Makes 4 servings

1 pound boneless, skinless chicken breasts, cut into 3 1/2 inch strips
Salt and pepper to taste
1/3 cup lite coconut milk
1 egg white
1/2 teaspoon chili garlic sauce, optional
1/3 cup coconut flakes
3/4 cup cornflake crumbs
1/4 cup sliced almonds

1. Preheat oven 400°F. Line baking pan with foil and coat with nonstick cooking spray.
2. Season chicken to taste. In shallow bowl, whisk together coconut milk, egg white, and chili garlic sauce, if desired. Add chicken.
3. In food processor, pulse together coconut, cornflake crumbs and almonds until finely chopped. Transfer to large plate.
4. Remove chicken strips from coconut milk mixture, letting excess drip back into bowl and coat evenly with cornflake mixture. Place coated chicken on prepared pan. Bake 20- 25 minutes; turning chicken halfway though, cooking until chicken is golden and tender.

Food Facts
Calories 230, Calories from Fat 28%, Fat 7g, Saturated Fat 2g, Cholesterol 73mg, Sodium 246mg, Carbohydrates 15g, Dietary Fiber 1g, Total Sugars 3g, Protein 26g, Dietary Exchanges: 1 starch, 3 lean meat

Nutrition Nugget: This protein-rich carb-combo gives a well balanced meal to fuel your energy.

1 comment:

Anonymous said...

Of course I LOVE coconut and fingers--perfect combination as not too sweet and it's trm&TERRIFIC plus EASY! Thanks for sharing!!! Holly