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Add a photoServings: 4
Ingredients
- 4 x skinless/boneless chicken breast halves ( 2 whole breasts )
- Â Â Your favorite Asian marinade
- Â Â Or possibly
- 1 can coconut lowfat milk
- Â Â juice from one lime
- 2 Tbsp. soy sauce
- Â Â salt and pepper to taste
- 2 x Large eggs fork beaten
- 1 c. flour
- 1 c. packaged sweetened shredded coconut
- Â Â oil to fry
Directions
- Marinade the chicken in the coconut lowfat milk, soy sauce and lime several hrs or possibly overnight. Drain chicken and salt and pepper . Dip chicken in Large eggs coating well and then in flour mixed with the coconut. Shake off excess.
- Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times till golden brown and done. Don't let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if you like.
- My interpretation of coconut chicken. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 648 | |
| Calories from Fat 317 | 49% |
| Total Fat 37.85g | 47% |
| Saturated Fat 33.22g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 504mg | 21% |
| Potassium 484mg | 14% |
| Total Carbs 71.46g | 19% |
| Dietary Fiber 6.8g | 23% |
| Sugars 2.06g | 1% |
| Protein 10.43g | 17% |
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