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Coconut Chicken Strips Recipe

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This recipe for Coconut Chicken Strips is from Rie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup brown rice
1 cup unsalted chicken stock (I like Swanson)
2 tblsps. chopped fresh cilantro
1 tblb. fresh lime juice
1/3 cup all-purpose flour
2 large egg whites, slightly beaten
3/4 cup panko ( Japanese breadcrumbs)
1/2 cup finely shredded unsweetened coconut
1 lb. skinless, boneless chicken breasts, cut lengthwise into 12 (1/2 inch-thick) strips
1/4 tsp. pepper
1/8 tsp. (Kosher) salt
Cooking Spray
Directions:
Directions:
Preheat oven to 450º. Place a foil-lined baking sheet in oven as it preheats.
Boil rice as directed and stir in cilantro and lime juice.
Place flour in a shallow dish. Place egg whites in a shallow dish. Combine panko and coconut in a shallow dish. Sprinkle chicken with salt and pepper. Dredge half of chicken in flour; dip in egg whites. Dredge in panko mixture, pressing to adhere. Place chicken on prepared baking sheet. Coat chicken with cooking spray. Repeat procedure with remaining chicken. Bake at 450º for 6 minutes on each side or until done.
Serve chicken with dipping sauce of choice and rice.

 

 

 

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