Taste Of Home Coconut Chicken Breast Bites Recipes

SLOW-COOKED COCONUT CHICKEN

Slow-Cooked Coconut Chicken image

One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. -Ann Smart, North Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup light coconut milk
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon ground cloves
6 boneless skinless chicken thighs (about 1-1/2 pounds)
6 tablespoons sweetened shredded coconut, toasted
Minced fresh cilantro

Steps:

In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.

Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

TASTE OF HOME COCONUT CHICKEN BREAST BITES

Taste of Home Coconut Chicken Breast Bites image

Make and share this Taste of Home Coconut Chicken Breast Bites recipe from Food.com.

Provided by petlover

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flaked coconut
1 egg
2 tablespoons milk
1/2 cup all-purpose flour
3/4 lb boneless skinless chicken breast, cut into 3/4-inch pieces
oil, for deep-fat frying
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

Steps:

Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes.
In an electric skillet or deep-fat fryer, heat 2 inches of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm. Yield: 3 dozen.

Nutrition Facts : Calories 372.7, Fat 15.8, SaturatedFat 12.3, Cholesterol 102, Sodium 242.3, Carbohydrate 34.8, Fiber 4.7, Sugar 15.7, Protein 22.9

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