Coconut-Pecan Chicken Fingers

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This can also be made with shrimp.

1-1/2 C plain fat-free yogurt
1 C sweetened coconut flakes
1 C panko (Japanese bread crumbs)
3/4 C finely-chopped pecans
1-1/2 lbs boneless chicken breast, cut into 1-inch wide strips

Preheat oven to 450 F. Place yogurt in a small bowl. Combine coconut, breading, and pecans in a pie plate.

Dip each piece of chicken into yogurt to cover, then roll in panko mixture. Place on an oil-sprayed baking sheet and spray top with Pam spray. Bake for 15 minutes. Reduce heat to 350 and bake for 15 minutes longer. Check that coating browns but does not burn. If the top is not crunchy enough, you can broil them for a couple of minutes.