Ok. The last recipe was not my favorite. This is a winner though. My husband, daughter, and I fell in love with this tasty version of oven "fried" chicken. We've tried many variations, and this is our favorite. Plus, it's pretty darn healthy. And, did I mention, delicious? Skinny taste got this one right. Mmm hmm. This is my new go to version of chicken. Try it. DO it.
Boneless Skinless Chicken Breast, 18 oz, or 3
Shredded Coconut, 6 TBSP
Panko Bread Crumbs, 1/4 cup
Corn Flakes, smashed, 2 TBSP
Eggs, whites only, 1/3 cup, or two
Salt, 1/4 tsp
Salad, Spring/baby mix, 6-9 cups
Carrots, 2-3 medium, sliced
Tomato, 1 medium, sliced
Cucumber, Peeled, 1 medium, sliced
Olive Oil Cooking Spray, 2 sprays
Preheat oven to 375. Combine coconut, bread crumbs, and crushed corn flakes in a shallow baking dish. Separate eggs and put whites into a large bowl. Tenderize/pulverize/flatten chicken breasts. Lightly salt. Slice into strips. Dip in egg whites, letting excess drip off, then into breading mixture. Place on Silpat
lined (or lightly sprayed) baking sheet. Spray lightly with olive oil spray. Bake for 15 minutes. While it's baking, prepare salad (and dressing.) Turn chicken to other side, spray, and cook another 15 minutes. Serve with salad and dressing of choice (it's delicious with the honey mustard vinaigrette listed below. Thanks again skinny taste.)MFP nutritional info, 4 servings, each has: 240 calories 5 grams of fat 33 grams of protein 582 milligrams of sodium
Honey Mustard Vinaigrette
Honey, 1 tbsp
Basalmic Vinegar, 1 tbsp
Extra Virgin Olive Oil, 1 tbsp
Beaver - Sweet Hot Mustard, 3 tsp
Just mix them well and serve as a dipping sauce or lightly pour over the top of the chicken or salad. YUM!
MFP info, 4 servings, each has: 55 calories 4 grams of fat 0 grams of protein 34 milligrams of sodium
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