coconut almond chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz boneless skinless chicken breast, raw (by YOULOSEGIRL) 0.25 cup Progresso Bread Crumbs - Italian Style .25 cup, sliced Almonds .25 cup, shredded Coconut, raw 1 serving Great Value Imitation Bacon Bits (1 TBSP = 7 grams) .25 serving Brown rice (1 cup cooked) 8 spear, medium (5-1/4" to 7" lo Asparagus, fresh 1 tsp Garlic 6 tbsp Butter, salted 1 dash Salt 1 dash Pepper, black .25 tsp crushed red pepper flakes (by TORI7HARRISON)
Items you will need:
1 medium sized mixing bowl
1 small mixing bowl
Rice cooker, or pot to boil rice
1 8" or 12" sauce pan
1 zip lock bag
1 2 sided meat tenderizer
In a zip lock bag, add almonds, and bacon bits,
crush to a rough consistency.
Combine 1/4 tsp red pepper flakes, bread crumbs (I use garlic and herb), coconut,
and almond mixture into a medium sized mixing bowl and mix together well. add salt and pepper to taste.
in a microwave safe container, melt 3 Tbsp of butter, and pour into small mixing bowl.
Dredge chicken in butter and coat well, place chicken in breading mixture and coat well ( do not repeat process) place breaded chicken on foil lined cookie sheet (the foil just saves you from having to scrub another dish lol) bake at 400 degrees for 25 minutes or until juices run clear.
in a sauce pan add trimmed asparagus, 3 tbsp. butter, 1 tsp minced garlic, and salt and pepper to taste. Sautee until asparagus turns a bright green color, and has a slight limp.
I would recommend starting the brown rice first, especially if you have a rice cooker, as brown rice takes longer to cook than white rice. see instructions on product packaging on how to prepare.
I also recommend using thin sliced boneless, skinless chicken breast. I cut them into halves. It ensures the cooking time, and saves the trouble of having to butterfly cut a full breast.
I hope you guys enjoy the recipe, its a hit every time I make it. Left overs are really great in wraps, so make a lot if you are into the whole meal prep for the week thing.
Serving Size: makes 4 servings. (1/4 cup rice. 1 chicken breast thinly sliced, and 8 spears of asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKDRUMMER77.
1 medium sized mixing bowl
1 small mixing bowl
Rice cooker, or pot to boil rice
1 8" or 12" sauce pan
1 zip lock bag
1 2 sided meat tenderizer
In a zip lock bag, add almonds, and bacon bits,
crush to a rough consistency.
Combine 1/4 tsp red pepper flakes, bread crumbs (I use garlic and herb), coconut,
and almond mixture into a medium sized mixing bowl and mix together well. add salt and pepper to taste.
in a microwave safe container, melt 3 Tbsp of butter, and pour into small mixing bowl.
Dredge chicken in butter and coat well, place chicken in breading mixture and coat well ( do not repeat process) place breaded chicken on foil lined cookie sheet (the foil just saves you from having to scrub another dish lol) bake at 400 degrees for 25 minutes or until juices run clear.
in a sauce pan add trimmed asparagus, 3 tbsp. butter, 1 tsp minced garlic, and salt and pepper to taste. Sautee until asparagus turns a bright green color, and has a slight limp.
I would recommend starting the brown rice first, especially if you have a rice cooker, as brown rice takes longer to cook than white rice. see instructions on product packaging on how to prepare.
I also recommend using thin sliced boneless, skinless chicken breast. I cut them into halves. It ensures the cooking time, and saves the trouble of having to butterfly cut a full breast.
I hope you guys enjoy the recipe, its a hit every time I make it. Left overs are really great in wraps, so make a lot if you are into the whole meal prep for the week thing.
Serving Size: makes 4 servings. (1/4 cup rice. 1 chicken breast thinly sliced, and 8 spears of asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKDRUMMER77.
Nutritional Info Amount Per Serving
- Calories: 382.2
- Total Fat: 23.9 g
- Cholesterol: 111.5 mg
- Sodium: 387.1 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.6 g
- Protein: 30.4 g
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