COCONUT MACADAMIA CRUSTED CHICKEN BREASTS
dad...this one's for you! Simple, and virtually no sodium. If you use the organic unsweetened coconut and unsalted butter you'll really only have 26mg of sodium per chicken breast. (the nutrition facts listed is based on sweetened coconut and salted butter). The amount of 1/2 and 1/2 used has 24mg sodium, the amount of sesame seeds used has 1mg sodium, and the amount of flour used has 1mg sodium (per serving).
Provided by Noni Suzanne
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in baking dish.
- Stir together sour cream and half and half; put in a gallon ziploc bag.
- Put remaining dry ingredients in a small food processor and chop to desired consistency.
- Place the dry ingredients in a seperate gallon ziploc bag.
- Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
- Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
- Bake at 350 for approx 35-40 minutes or until chicken is done.
- If a darker crust is desired, place under the broiler for just a minute or two.
Nutrition Facts : Calories 1240, Fat 103.9, SaturatedFat 54.6, Cholesterol 166, Sodium 141.9, Carbohydrate 45.6, Fiber 12.4, Sugar 5.3, Protein 41.1
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Rizwan Gamy khail
[email protected]Meh.
umer hayyat
[email protected]I'm not a big fan of coconut, but this recipe changed my mind. The chicken was moist and tender, and the crust was perfectly crispy.
Jacob Odango
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the crust was crispy and delicious.
Florie Lap
[email protected]Amazing! Will definitely make again.
sent joel
[email protected]The crust was a bit too sweet for my taste, but the chicken was cooked well.
Bobby vanzant
[email protected]I followed the recipe exactly and the chicken was perfect. My husband and kids loved it.
Amar Singh
[email protected]This was so easy to make and it tasted like I ordered it from a restaurant. 5 stars!
Nnyanzi Raymond
[email protected]The chicken was a bit dry, but the crust was amazing. I would recommend using a different chicken breast cooking method.
Suzan Nabulime
[email protected]I made this last night and it was delicious! I used almond flour instead of coconut flour, and it turned out great.
Sadat Mlabyo
[email protected]This chicken recipe was a hit with my family! The coconut and macadamia crust was crispy and flavorful, and the chicken was juicy and tender. I will definitely be making this again.