Coconut Pecan Chicken
Recipe: #17536
February 23, 2015
Categories: Chicken, Pecan, Coconut, Carribbean, Gluten-Free, High Protein, No Eggs, Boneless Pieces, more
"Recipe source: The Turtle Bay Cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (323.4 g)
- Calories 817.4
- Total Fat - 53.6 g
- Saturated Fat - 17.5 g
- Cholesterol - 327.5 mg
- Sodium - 893.7 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 4 g
- Sugars - 2.1 g
- Protein - 77 g
- Calcium - 76.1 mg
- Iron - 4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place chicken breasts between two sheets of plastic wrap and pound them with a mallet to 1/4 inch thickness.
Step 2
In a bowl or pie pan beat the eggs with water, salt and pepper. Set aside.
Step 3
Using a food processor chop the nuts using on/off pulsing 2 -3 times. Add coconut and pulse 5-6 times until mixture is crumbly but not a paste. Transfer to a pie dish or plate.
Step 4
Dip chicken breasts in egg mixture and then in pecan/coconut mixture.
Step 5
Heat oil in skillet. Add chicken and cook over medium low heat, turning once (8-10 minutes) or until golden brown.
Step 6
To serve: place two pieces of chicken on each plate the opt each piece with 1/2 tablespoon mango butter.
Tips
No special items needed.
1 Reviews
You'll Also Love
