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Coconut Chicken

Diet.Chef's picture
Ingredients
  Chicken 1 Pound
  Cornflake 3⁄4 Ounce
  Onion powder 1 Dash
  Ground ginger 1 Dash
  Vegetables 1 Cup (16 tbs)
  Vegetable oil 2 Teaspoon
  Cabbage 3 Cup (48 tbs), shredded
  Green cabbage 3 Cup (48 tbs), shredded
  Red bell peppers 2 Medium, seeded and cut into thin slivers
  Red bell peppers 2 Medium
For topping
  Shredded coconut 2 Teaspoon (Topping)
  Chicken breasts 12 Ounce, skinned (Topping)
  Shredded coconut 2 Teaspoon, toasted
  Crushed pineapple 1⁄2 Cup (8 tbs), canned (No Sugar Added)
  Chicken breasts 12 Ounce, skinned and boned , pounded lightly with meat mallet
  Canned unsweetened crushed pineapple 1⁄2 Cup (8 tbs)
  Salt 1 Dash (Topping)
  Scallions 1 Cup (16 tbs), sliced (Green Onions)
  Salt 1 Dash
  Garlic powder 1 Dash
Directions

GETTING READY
1 For the chicken: In a shallow dish, add cornflake crumbs and seasonings.
2 Spray an 8 x 8-inch baking pan with nonstick cooking spray.

MAKING
3 Put the chicken in the prepared pan and sprinkle with the remaining crumb mixture.
4 Bake at 375 degrees Fahrenheit for about 20 minutes, until lightly browned.
5 Remove from the oven and spread the chicken with crushed pineapple.
6 Set the oven control to broil and broil chicken until pineapple is well heated, 3 to 4 minutes.
7 For the vegetables: In a 9-inch skillet add oil and heat.
8 Add in cabbage and red pepper, saute for 5-10 minutes until cabbage is softened.
9 Add in scallion, salt and garlic powder.

SERVING
10 Serve the baked chicken along with prepared vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party, Healthy
Servings: 
2

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