12Ingredients
380Calories
4Hours

Ingredients

  • 14 ounces coconut milk (divided)
  • 1 clove garlic (minced)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 1/2 pounds skinless boneless chicken breast halves (cut into strips)
  • 1 cup sweetened shredded coconut
  • 1 cup panko bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 1 egg (beaten)
  • 1/2 cup reduced fat mayonnaise
Read Directions

NutritionView more

380Calories
Sodium22%DV520mg
Fat51%DV33g
Protein10%DV5g
Carbs7%DV22g
Fiber16%DV4g

PER SERVING *

Calories380Calories from Fat300
% DAILY VALUE*
Total Fat33g51%
Saturated Fat23g115%
Trans Fat
Cholesterol40mg13%
Sodium520mg22%
Potassium290mg8%
Protein5g10%
Calories from Fat300
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Lillian M. 7 Jun 2015
The kids really loved this! I baked exactly as directed and while the flavor was not terribly strong, the kids were very happy with the results. The chicken baked tender and juicy. I did make the dip, but also offered ranch and honey mustard dip that was store purchased, which the kids seemed to prefer. I served this with a large salad for a colorful and healthy dinner that will become part of my recipe rotation for weekly family meals.