2 eggs
2 tablespoons milk
1 cup panko*
3/4 cup sweetened flaked coconut
2 tablespoons butter, melted
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/3 cup mango chutney
1/3 cup mayonnaise
1 Heat oven to 375°F. Line large rimmed baking sheet with foil; spray with cooking spray. Whisk eggs and milk in medium shallow bowl until blended. Combine panko, coconut and butter in wide shallow bowl until mixed well.
2 Sprinkle chicken with salt. Dip in egg mixture; roll in coconut mixture, pressing to coat completely. Place on baking sheet, pressing any excess coconut mixture over chicken.
3 Bake 20 to 25 minutes or until chicken is no longer pink in center.
4 Meanwhile, combine chutney and mayonnaise in small bowl; serve with chicken.
4 servings
PER SERVING: 520 calories, 32 g total fat (12.5 g saturated fat), 31.5 g protein, 27.5 g carbohydrate, 150 mg cholesterol, 720 mg sodium, 2 g fiber
TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.
2 tablespoons milk
1 cup panko*
3/4 cup sweetened flaked coconut
2 tablespoons butter, melted
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/3 cup mango chutney
1/3 cup mayonnaise
1 Heat oven to 375°F. Line large rimmed baking sheet with foil; spray with cooking spray. Whisk eggs and milk in medium shallow bowl until blended. Combine panko, coconut and butter in wide shallow bowl until mixed well.
2 Sprinkle chicken with salt. Dip in egg mixture; roll in coconut mixture, pressing to coat completely. Place on baking sheet, pressing any excess coconut mixture over chicken.
3 Bake 20 to 25 minutes or until chicken is no longer pink in center.
4 Meanwhile, combine chutney and mayonnaise in small bowl; serve with chicken.
4 servings
PER SERVING: 520 calories, 32 g total fat (12.5 g saturated fat), 31.5 g protein, 27.5 g carbohydrate, 150 mg cholesterol, 720 mg sodium, 2 g fiber
TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.
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