Coconut Pecan Chicken

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Recipe source: The Turtle Bay Cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (323.4 g)
  • Calories 817.4
  • Total Fat - 53.6 g
  • Saturated Fat - 17.5 g
  • Cholesterol - 327.5 mg
  • Sodium - 893.7 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 4 g
  • Sugars - 2.1 g
  • Protein - 77 g
  • Calcium - 76.1 mg
  • Iron - 4 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step 1

Place chicken breasts between two sheets of plastic wrap and pound them with a mallet to 1/4 inch thickness.

Step 2

In a bowl or pie pan beat the eggs with water, salt and pepper. Set aside.

Step 3

Using a food processor chop the nuts using on/off pulsing 2 -3 times. Add coconut and pulse 5-6 times until mixture is crumbly but not a paste. Transfer to a pie dish or plate.

Step 4

Dip chicken breasts in egg mixture and then in pecan/coconut mixture.

Step 5

Heat oil in skillet. Add chicken and cook over medium low heat, turning once (8-10 minutes) or until golden brown.

Step 6

To serve: place two pieces of chicken on each plate the opt each piece with 1/2 tablespoon mango butter.

Tips & Variations


No special items needed.

Related

Mikekey

Easy and delicious. Chicken turned out very moist. I used unsweetened coconut in place of ther sweetened and skipped the dab of butter on top. Will be making this again for sure.

review by:
(25 Apr 2015)