Reduced Calorie Shredded Wheat Hawaian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6- 4oz boneless skinless chicken breasts (raw weight)2 shredded wheat biscuits crumbled into fine crumbs1/4 c. shredded coconut1/2 c. EggBeaters 1 8 oz can pineapple chunks/tidbits/crushed UNDRAINED1 TBSP cornstarch1/3 c. water1/3 c. cider vinegar1.5 tsp Brown Sugar Splenda Blend1 medium onion thinly sliced1c. green pepper stripsCooking Spray
Makes 6 portions of 1 chicken breast with about 1/3 c. sauce with each breast.
Preheat the oven to 375
Spray baking pan with cooking spray.
Combine shredded wheat crumbs and coconut in a shallow dish.
Dip chicken breasts 1 at a time into the eggbeaters and drain slightly; then roll in crumbs/coconut mix to coat.
Bake in shallow baking pan 40 minutes or until coating is crisp and brown and chicken is tender.
Make sauce: Spray skillet with cooking spray.
In a medium bowl mix cornstarch with water until smooth in a medium bowl; add vinegar, Brown Sugar Splenda blend and the 8 oz can of pineapple. Mix well..
makes 6 servings of 1 breast each plus sauce.
In a large skillet sauté pepper strips, onion and garlic until tender crisp. Add cornstarch/pineapple mixture. Bring to a boil stirring constantly. Boil 1 minute or until thickened
Serve with the chicken.
This recipe is especially delicious when served on a bed of wild rice.
Number of Servings: 6
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Preheat the oven to 375
Spray baking pan with cooking spray.
Combine shredded wheat crumbs and coconut in a shallow dish.
Dip chicken breasts 1 at a time into the eggbeaters and drain slightly; then roll in crumbs/coconut mix to coat.
Bake in shallow baking pan 40 minutes or until coating is crisp and brown and chicken is tender.
Make sauce: Spray skillet with cooking spray.
In a medium bowl mix cornstarch with water until smooth in a medium bowl; add vinegar, Brown Sugar Splenda blend and the 8 oz can of pineapple. Mix well..
makes 6 servings of 1 breast each plus sauce.
In a large skillet sauté pepper strips, onion and garlic until tender crisp. Add cornstarch/pineapple mixture. Bring to a boil stirring constantly. Boil 1 minute or until thickened
Serve with the chicken.
This recipe is especially delicious when served on a bed of wild rice.
Number of Servings: 6
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 231.6
- Total Fat: 3.0 g
- Cholesterol: 70.2 mg
- Sodium: 98.7 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.3 g
- Protein: 30.8 g
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