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Baked Coconut Chicken with Spicy Orange Sauce

 Happy New Year!  I hope your holidays were filled with special times with family and friends.

By New Year’s day I am ready for healthy food.  The sweets and rich food, even when you try to watch it, can get the best of you.  I find my body starts craving healthy and fresh.

Today, I made Baked Coconut Chicken with a Sweet and Spicy Orange Sauce.  It is super easy to make and I think it a dish the kids will like too. Sorry about the not so great photo!  These can be a meal or an appetizer at a party.  For an appetizer I would cut into smaller pieces. They have 6 points on Weight Watchers Points Plus 2012.

You start by mixing the corn flakes, coconut and panko together in a bowl.

Place the egg white it one bowl and the flakes on a plate next to it.  Dip each chicken strip in the egg whites and then in the crumbs.  Make sure they are well coated.

I spray my baking sheet with canola and then spritz the top of the chicken strips too.  This makes it a little extra crispy and helps brown.

In a small bowl mix the orange marmalade, chili sauce and soy sauce.

To kick off 2012 I am giving away a set of Food For Talk  by Julianne Smith. This set of conversation starters will give your family ongoing conversation at the dinner table this year.

To win leave a comment below sharing one of your goals for 2012.  For additional entries like Adventures In The Kitchen on Facebook or follow me on Twitter.  Leave comments back here.

I will pick a winner Wednesday night.  Come back here and see if you are a winner or subscribe to get regular emails.  For more low fat recipes check out my other site, Skinny Chick Recipes.

 

 

Baked Coconut Chicken with Spicy Orange Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

4 servings

Serving Size: 3 strips

247

6.5 grams

Ingredients

1 lb boneless, skinless chicken strips
1/3 cup corn flakes, crushed
1/3 cup shredded, sweetened coconut
1/3 cup panko flakes
1/2 teaspoon salt
1 egg white
1/2 cup sugar free orange marmalade
2 teaspoons sweet chili sauce
1 teaspoons low sodium soy sauce

Instructions

  1. Preheat oven to 350 degrees. Spray a baking sheet with canola oil.
  2. Mix corn flakes, coconut, panko and salt in a bowl. Place on a plate.
  3. Place egg white in a bowl.
  4. Dip chicken strips in egg and then in crumb mixture. Place on baking sheet and spritz with canola oil.
  5. Bake 14 -16 minutes or until chicken is cooked through.
  6. Mix dipping sauce ingredients in a small bowl. Serve with chicken for dipping.
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  • Paulette from Girl Plus Fire

    Ooh, these look delicious! And so easy, I might make them tonight.

  • http://faithfulwriter-christy.blogspot.com Christy Anderson

    My guys will love this! I will be trying this very soon.