Coconut Chicken Fingers
Makes 4 Servings
Ingredients
- 1/3 cup shredded unsweetened coconut
- 1/3 cup Panko (Japanese style) bread crumbs
- 2 tablespoons ground flaxseed
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 pound skinless, boneless chicken breast halves, sliced widthwise into 12 to 14 strips
- 2 tablespoons peanut oil or canola oil, divided
Directions
- Place the coconut, bread crumbs, flaxseed, sugar, and salt in a medium bowl and stir to combine. Place the egg in a separate bowl. To bread the chicken, dip the strips in the egg, then coat well in the coconut mixture.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook 4 to 6 minutes. Add the remaining oil, flip the chicken strips, and cook until the meat is no longer pink, an additional 4 to 6 minutes. (If the chicken breast halves are thick at one end, use a meat mallet to pound the chicken to a uniform thickness before cooking).
Nutrition Information per Serving: 310 calories, 17g fat (6g saturated, 0.8g omega-3), 12g carbohydrate, 2g fiber, 290mg sodium, 27g protein, 10% iron