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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (195g) Recipe makes 4 servings The following items or measurements are not included below: 14 ounces light coconut milk pina colada nonalcoholic drink mix |
||
| Calories 296 | ||
| Calories from Fat 62 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 651mg | 27% | |
| Potassium 451mg | 12% | |
| Total Carbohydrate 27.1g | 9% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 11.0g | ||
| Protein 30.4g | 60% | |
Coconut Chicken With Pina Colada Dip (7 Points Ww)
By: Redsie
Jul 21, 2005
Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it!
SERVES 4
Ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon hot pepper sauce
- 1 (14 ounce) can light coconut milk
- 1 lb boneless skinless chicken breast
- 3/4 cup breadcrumbs
- 1/2 cup sweetened flaked coconut
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
PINA COLADA or PINEAPPLE DIP
- 3 ounces crushed pineapple
- 3 ounces fat free sour cream
- 4 ounces pina colada nonalcoholic drink mix (no alcohol)
Directions
1
Preheat oven to 400°F.2
Combine first 3 ingredients in a large plastic bag.3
Add chicken to bag and seal.4
Marinate in fridge 1½ hours - turn bag occasionally.5
Combine bread crumbs, coconut, salt, and pepper in a bowl.6
Remove chicken from marinade; discard remaining marinade.7
Dredge chicken, 1 pc at a time into bread crumb mixture.8
Place chicken on a sprayed baking sheet9
Coat top of chicken with cooking spray.10
Bake for 30 minutes or until done.
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Featured Reviews for This Recipe
From: Chef #1387408
On Sep 18, 2009
This is as easy as it sounds. The chicken is moist and dip is wonderful. Enjoy!
From: coconutcream
On Jul 27, 2005
Good recipe! I immediately saved it because it was something a little unique, and am glad I did. Marinating the chicken in the coconut milk was a wonderful idea because it helped the flavor come through a bit more once it was cooked - other coconut chicken recipes I've tried have failed in that department - but I would suggest marinating a bit longer, perhaps even overnight. I did omit the hot pepper sauce and used two pounds of chicken tenderloins, but found I didn't need to double anything else in the recipe - there was plenty of marinade, breading, and dip. I didn't actually try the dip because I'm not a big fan of pina colada, but everyone else in my family loved it.
From: QueenJellyBean
On Mar 5, 2008
This one was yummy! It was kinda like having dinner and dessert at the same time! It was really good and we had sweet potato fries and salad with it and they went together perfectly.
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