Spicy Coconut Chicken Strips

Spicy Coconut Strips

Makes 2 large portions

226 calories per chicken breast

2 skinless boneless chicken breast, cut into strips

2 tbsp low calorie ranch dressing

2 tbsp skim milk

1 egg

 1 cup cornflakes

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

2 tsp smoked paprika

1 tbsp shredded , unsweetened coconut

1/2 tsp salt

Preheat oven to 405 F.

Wisk wet ingredients in small bowl until creamy. In a re-sealable plastic bag, add dry ingredients. Crush with a kitchen mallet.

Dip chicken strips in wet mixture. One at a time, put chicken strips in plastic bag with cornflakes mixture and shake. Place coated chicken strip onto lightly greased pan, or pan covered with silpat [or other non-stick mat].

Bake for 30 minutes or until chicken is no longer pink. (depending on strip size: I got aprox. 8 strips out of each breast)

 

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