RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 516
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| Recipe Name: |
Oven Fried Coconut Chicken Tenders |
| Source: |
Personal Chef's Network |
Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$1.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 6-ozs chicken breast, boneless, skinless
6 Tablespoons coconut, dried, unsweetened
1 to taste pepper, black
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Directions:
Preheat oven. Lightly spray baking sheet with olive oil spray.
In a small bowl, beat the egg whites lightly with fork. In a small plastic bag, combine breadcrumbs, cumin, coconut, garlic and pepper.
One at a time, dip each shrimp into egg white and then plastic bag; shake to coat. Lay on baking sheet and bake for 10 to 12 minutes until golden and cooked through, turning once with spatula halfway through cooking.
Serve with Orange Sauce.
FREEZING INSTRUCTIONS: Flash freeze on cookie sheet and then package in freezer zippered bags.
HEATING INSTRUCTIONS: Preheat oven to 350 degrees. Place shrimp on baking sheet and heat about 5 minutes until hot. |
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| Nutrition per Serving: |
| Calories: |
227 |
Total Carbs: |
4.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
3.2 |
Protein: |
44.55 |
| Fiber: |
0.00 |
Sodium: |
140.03 |
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