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Ambrosian Chicken

Mary Muller Durkin

"This is a flavorful coconut chicken with a twist! This recipe combines some of the ingredients used in traditional ambrosia salad for a tasty, baked chicken dish that is sure to please even the most discerning critics."
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Ingredients

50 m servings 408 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  2. Toss together the panko and coconut in a bowl; set aside.
  3. Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
  4. Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
  5. Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.

Nutrition Facts


Per Serving: 408 calories; 11.1 g fat; 43 g carbohydrates; 39.3 g protein; 85 mg cholesterol; 338 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 22 Ratings

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Most helpful positive review

Very Good! The only change I made was to use standard breadcrumbs, since that's what I had on hand. I was surprised how much I enjoyed the dipping sauce. A sweet meal, so be sure to pair it w...

Most helpful critical review

I like the dipping sauce and how the yogurt made the chicken moist despite the time taken to bake them. However, taste wise, I think it is alright. Probably not something I will make again but I...

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Very Good! The only change I made was to use standard breadcrumbs, since that's what I had on hand. I was surprised how much I enjoyed the dipping sauce. A sweet meal, so be sure to pair it w...

Loved the idea but way too much coconut and the coating stayed soggy due to the yogurt--the kids scraped off all the coating. Will make again but plan to decrease the coconut to 1/2 cup (3:1 pa...

This was soooooo delicious! I had stuffing on hand so I used the food processor to grind it up. I also added pineapple to the liquid mixture that you dredge the chicken through. I made two di...

Hubby loved this - I loved the chicken but not so much the sauce. I will admit to not measuring the amount of Panko and coconut....this is how I cook.... don't crowd the chicken - for the edges...

I really enjoyed this. I used 1 chicken breast and pounded it to about an inch thick, dipped it in egg(per user review) and coated it in the panko coconut mixture. I used the baking method and i...

Wonderfully juicy and healthy!! I can't even begin to tell you how many coconut chicken recipes have tried and this one is by far my favorite! It's easy, I have most of the ingredients around th...

didn't have plain yogurt so I used sour cream in place of it. Let me say this is one of our new favorites! Both the kids and I LOVED this! It is easy to make and I will be making it again and ...

Great recipe, very easy and quick. I made some of my chicken with the yogurt sauce as directed and some with a mixture of honey, orange marmalade, crushed pineapple, the almond extract, red pepp...

Made as written (scaled down for 2 people) and it was a hit with my husband. He used both "awesome" and "keeper". He esp loved the dip. That being said, it should be noted that he has a very lar...