COCONUT CHICKEN FINGERS

Coconut Chicken Fingers image

Try using multi-packs of yogurt, which provide an easily transportable serving of your favourite flavours and are perfect for measuring recipes.

Provided by Mary Jenny

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

1/4 cup flour
1/2 teaspoon salt
1 1/2 cups unsweetened medium desiccated coconut
1 cup great value vanilla 1 . 5% yogurt
2 tablespoons sriracha hot sauce
1 garlic clove, grated
1 teaspoon lime zest
4 chicken breasts, each cut lengthwise into four slices (about half-inch thick)
2 tablespoons chopped cilantro (optional)

Steps:

1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.

Nutrition Facts : Calories 462.4, Fat 24.4, SaturatedFat 13.6, Cholesterol 100.8, Sodium 687.7, Carbohydrate 25.7, Fiber 3.4, Sugar 14.7, Protein 34.2