- 10-12 ounces of skinless chicken breast cut into strips.
- 2 cups panko bread crumbs
- 1 cup shredded sweetened coconut
- 1/4 cup egg mate (egg substitute)
- 1/2 can coconut milk (mix it up well to incorporate the coconut juice with the pulp)
- Salt and pepper to taste
- 1/8 onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Mix together panko bread crumbs, shredded coconut and seasonings in a mixing bowl. You will want the bowl large enough to roll the chicken pieces.
In a second bowl mix together the coconut milk and egg mate. Dip chicken strips into the liquid mixture and then roll in the dry coconut mixture.
Place chicken strips on a cookie sheet that is sprayed with non-stick cooking oil. Apply a layer of the non-stick cooking oil to the tops of the chicken strips. Bake in 375 degree oven for 30-35 minutes. Carefully turn the chicken pieces halfway through cooking.
Makes four 3-ounce servings at 286 calories per serving. That’s Blimpy Girl’s preferred serving size. You can add a salad and veggie and have a complete dinner for just over 300 cals.
You can cut back 35 calories per serving if you don’t use the coconut milk. Just increase the amount of egg mate. I personally like the coconut milk for it’s added flavor. If you plan to use the Apricot Mango dipping sauce with this dish, you might to eliminate the coconut milk. The dipping sauce is around 30 calories so it’s a pretty even swap.