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COCONUT CHICKEN WITH PINEAPPLE/PINA COLADA DIP by nommie

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  • COCONUT CHICKEN WITH PINEAPPLE/PINA COLADA DIP by nommie

    COCONUT CHICKEN WITH PINEAPPLE/PINA COLADA DIP

    From the kitchen of ANNHALE

    Servings | 4
    Estimated POINTSŪ value per serving | 7

    COCONUT CHICKEN
    1 tblsp fresh lime juice
    1 tblsp hot pepper sauce
    1 14 oz can light coconut milk
    1 lb (16 oz) boneless, skinless chicken breast
    3/4 cup bread crumbs
    1/2 cup flaked sweetened coconut
    1/2 tsp salt
    1/4 tsp ground pepper
    cooking spray

    PINA COLADA/PINEAPPLE DIP
    3 oz. crushed pineapple
    3 oz. fat free sour cream
    4 oz pina colada mix (no alcohol)


    Instructions


    1. Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in fridge 1 1/2 hours turn bag occasionally.
    2. preheat oven to *400.
    3. combine bread crumbs, coconut, salt, and pepper in a bowl. remove chicken from marinade; discard marinade. Dredge chicken, 1 pc. at a time into bread crumb mixture. Place chicken on a sprayed baking sheet. Coat top of chicken with spray also. You can re-spray & add more of the bread crumb mixture to get it all on the chicken. Bake at *400 for 30 minutes or until done. Turning over 1/2 way through.


    Special Notes


    I RAN THIS THROUGH THE RECIPE BUILDER BUT THE POINTS VALUE ON THIS ONE IS PROBABLY LESS THAN WHAT IT SAYS FOR THE COCONUT CHICKEN BECAUSE LIGHT COCONUT MILK IS 8.5 POINTS FOR THE WHOLE CAN, BUT YOU ARE THROWING IT ALL AWAY ONCE YOU MARINADE THE CHICKEN. SO USE YOUR BEST JUDGEMENT. I HAVE MADE THIS & IT IS AWESOME!The dip tastes like the dip from red lobster for their coconut shrimps! yum!
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