72 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2

Here's a crunchy treat with lots of flavor; high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees.

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  • Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.

  • Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

Tips

Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

286 calories; 11.2 g total fat; 67 mg cholesterol; 190 mg sodium. 18.7 g carbohydrates; 31.2 g protein; Full Nutrition


Reviews (58)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/03/2010
This was exceptional! I did a 'search' for 'chicken' and 'yogurt' and came up w/ this recipe. I substituted stuffing mix unsweetened shredded fresh coconut and walnuts (what I had on hand) and I was delighted with the results! Nice and crispy with a delicate coconut flavor enhanced by the herbs in the stuffing mix. The walnuts toasted up nicely and added another layer of flavor. This one's a keeper -- don't be afraid to play with the ingredients. Read More
(10)

Most helpful critical review

Rating: 1 stars
10/05/2011
This had zero flavor and didn't crisp up. I was expecting it to have a sweet "crust" like on coconut shrimp and this wasn't even close. The yogurt gave it an almost sour flavor. Read More
(6)
72 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
11/24/2007
This was a favorite with everyone in my house. After reading the reviews that the chicken needed a bit more of a kick I added 1/4 tsp. curry (since it goes so well with coconut) a dash of red pepper and a little garlic to my chopper while everything was grinding. I also kept my chicken breasts whole and double dipped them in the coating so they'd be nice and crunchy and cooked them on a rack on a baking sheet so I wouldn't have to flip them. Even the people that don't like coconut liked this one--I gound everything so finely they could only taste the sweetness of the nuts without the texture that they don't like. After my alterations it is 5 stars all the way. Read More
(17)
Rating: 5 stars
02/03/2010
This was exceptional! I did a 'search' for 'chicken' and 'yogurt' and came up w/ this recipe. I substituted stuffing mix unsweetened shredded fresh coconut and walnuts (what I had on hand) and I was delighted with the results! Nice and crispy with a delicate coconut flavor enhanced by the herbs in the stuffing mix. The walnuts toasted up nicely and added another layer of flavor. This one's a keeper -- don't be afraid to play with the ingredients. Read More
(10)
Rating: 4 stars
03/23/2008
This dish was very easy to make and fairly tasty. However I agree that it needs a little extra "something" to give it more punch. After reading the reviews I added a pinch of garlic and 1/4 tsp. curry powder to the dry mix before coating the chicken. I also added salt and pepper. The final product had a nice crunchy texture and wasn't too sweet at all. We liked it quite a bit but it did seem to need some extra seasoning. I like the idea of this recipe enough that I'll probably continue to experiment with it. Read More
(9)
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Rating: 4 stars
10/08/2006
This recipe was great because it's healthful and is relatively quick to prepare. The texture and aroma are nice but it does lack a bit in flavor; lightly sprinkle soy sauce on the cooked chicken and you'll be all set. Side note: I used the recipe for "Quick Sesame Green Beans" as a side dish and it complimented the chicken nicely. Read More
(6)
Rating: 1 stars
10/05/2011
This had zero flavor and didn't crisp up. I was expecting it to have a sweet "crust" like on coconut shrimp and this wasn't even close. The yogurt gave it an almost sour flavor. Read More
(6)
Rating: 4 stars
12/13/2006
A great light meal. Perfect with rice pilaf and steamed sugar snap peas. I used boneless skinless chicken breast and cooked at 450 for 15 min then flipped and lowered to 350 for 35-40 mins. I also sprinkled some garlic powder. Very good! Read More
(5)
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Rating: 5 stars
04/28/2008
This is officially my favourite way to eat chicken YUM! I had a bunch of pecans and a bunch of coconut and needed a way to use them. I had this brainstorm that they'd taste good with chicken and found this recipe using the ingredient search. I took the suggestions of other reviewers - added a tsp. of curry paste to the yogurt and some garlic powder to the breading. Unfortunately I didn't have panko but I know it would just be that much yummier with panko! (I used regular bread crumbs instead). Read More
(4)
Rating: 5 stars
07/12/2010
When I rate recipes I rate the recipe and comments together. I never follow a recipe exact anyway. I found these to be fantastic. My husband loved them and thought they were better than any homemade "breaded" chicken he's ever had. I made these using chicken tenders. I didn't have yogurt so I used a beaten egg with a little soy sauce to add salty flavor. I ground the pecans and coconut with a little curry and garlic powder before tossing the mixture with the panko. Then I baked them as directed. Great. I didn't have the fixings but these would also be delicious on a salad with asian dressing. Read More
(4)
Rating: 5 stars
11/07/2011
Wow! I used plain greek yogurt and added some cayenne pepper to the coconut pecan breading mixture for a kick. We LOVED this chicken. I do think the heat was a bit high for the first portion of the cooking time so next time I make it I'll probably start it at 400 and reduce to 350 and if the coating is not crispy enough I'll broil it at the end. Thanks for the recipe! Read More
(3)