Coconut Chicken Strips with Sweet Orange Sauce
I’m not a coconut fan, but when it’s used as a breading I’m on board. In fact, the Coconut Shrimp at Outback is the only way that I’ll eat shrimp, and is the inspiration behind this recipe, only my way is much healthier! I can’t even tell you how amazing this chicken smelled as it cooked – it was like smelling dessert instead of dinner.
Coconut Chicken Strips
- 1 lb. boneless skinless chicken breasts cut into strips (you can buy them this way, if you want to make it even easier)
- 2 egg whites
- 1/2 c. plain bread crumbs
- 1/2 c. shredded coconut
Trim any excess gristle from chicken. Separate whites from egg yolks and put in a small bowl. On a larger plate, combine bread crumbs and coconut until well mixed together. Dip chicken strips one by one into egg whites then into the crumb mixture until well coated. Place the coated strip on a greased cookie sheet. Repeat process with all of the strips. Bake at 375 degrees for about 30 minutes, or until chicken is cooked through.
I served this chicken drizzled with Sweet Orange Sauce.
Sweet Orange Sauce
- 2 heaping Tbs. orange marmalade
- 1 Tbs honey
- 1 Tbs water
- 1 tsp chili powder
Combine all ingredient, stir until well blended.
August 18th, 2009 at 10:23 am
this was yummy! it is nice to have a new way to do chicken. I didn’t have marmalade so I use apricot jam…I don’t think it did the trick. We also had it with Coconut rice…YUMMMMMY. Thanks for the good recipe!