BAKED COCONUT CURRY CHICKEN
This is a great fall/winter recipe. I don't use my oven in the summer for obvious reasons. Letting boneless chicken marinate in either sour cream or plain yogurt makes it really tender and almost fluffy. You can really customize this recipe to your liking--it's more of a method than a recipe.
Provided by Aimchick
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken, sour cream, sesame oil and curry powder in a Ziploc bag and let stand in refrigerator for up to 8 hours.
- Preheat oven to 425°.
- In a pie plate or other shallow dish, combine coconut, bread crumbs and cheese.
- Dredge coated chicken strips in breadcrumb mixture, coating completely.
- Lay chicken strips in an oven safe dish that has been sprayed with non stick spray.
- Bake for 20 minutes.
Nutrition Facts : Calories 424.1, Fat 7.6, SaturatedFat 3.6, Cholesterol 138.5, Sodium 368.7, Carbohydrate 23.3, Fiber 1.4, Sugar 10.8, Protein 61.9
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