Tuesday, February 15, 2011

Low-Point Coconut Chicken

So what if a wonderfully-tasting chicken meal isn't extremely low point? Should you still make it? You BET you should! A lot of people save their points for supper time anyway. All this said, this very scrumptious coconut chicken is less than 10 points per serving. Eat up and enjoy!

Low-Point Coconut Chicken
- 3, 6 oz. skinless, boneless chicken breast halves cut into 1/2-inch thick strips
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground red pepper (optional)
- 1/2 cup rice flour
- 1/2 cup whole buttermilk
- 1 egg
- 1 cup unsweetened coconut flakes
- 2 Tbs canola oil
Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a separate dish, stirring well. Place coconut in a shallow dish. Coat chicken in flour, then dip in egg mixture and cover with coconut. Heat large skillet over medium-high heat. Add oil to pan, swirl to coat. Add chicken to pan and cook for 6 to 10 minutes (or until done), turning to brown. Serve with a little sweet and sour sauce if desired. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 4
Serving size = 1
Points per serving = 9.7

"Experience is a hard teacher because it gives the test first, and lesson afterwards." - Anonymous

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