Try this Coconut Chicken Strips recipe, or contribute your own.
Suggest a better descriptionCombine coconut, salt, pepper, flour and garlic powder. Dip chicken in egg; then coat with coconut mixture. Place in baking dish, drizzle with butter. Bake @ 400 for 25 min. until nicely browned and cooked through. Mix apricot preserves and Dijon mustard in small bowl and use for dipping.
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Serving Size: 1 Serving (906g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1991 | ||
Calories from Fat: 1031 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.6g | 153 % | |
Saturated Fat 56.2g | 281 % | |
Monounsaturated Fat 34.1g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 675.8mg | 208 % | |
Sodium 677.8mg | 23 % | |
Potassium 1858.7mg | 49 % | |
Total Carbohydrate 88.2g | 26 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 80.9g | ||
Protein 150.4g | 215 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1991
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