Cooking
If frozen, thaw in fridge. Empty salsa into a bowl; stir. Heat oven to 400F/205C. Coat foil-lined, rimmed baking tray with non-stick spray. Empty coconut onto a plate; stir. Add 1/2 c. water (Split Orders add 1/4 c. water) to bag of flour; knead bag to mix well. Using a fork, place chicken in bag of flour/water; massage to coat. Dip chicken in coconut, pressing to help coconut adhere. Bake 18-22 min. OR until cooked through (internal temp.165F/74C). Serve with salsa. Suggested Sides: Our Creamy Peas ‘n Orzo. Nut warning: Coconut.
Ingredients
Boneless, skinless chicken breasts, sweetened coconut, mango, red pepper, *flour, cornstarch, green onion, honey, ginger puree, lime juice, lime zest, dry mint, salt, pepper, crushed red pepper. *Gluten-free flour available. Please call ahead.
Nutrition Facts
6 Servings Per Main Dish
Amount Per Serving | ||
---|---|---|
Calories | 343 | |
Total Fat | 9g | |
Saturated Fat | 6g | |
Cholesterol | 82mg | |
Sodium | 339mg | |
Total Carbohydrate | 12g | |
Fiber | 2g | |
Sugar | 20g | |
Protein | 34g |