Coconut Pecan Chicken
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Chicken Breasts
3.53 oz
shredded coconut
3.53 oz
Pecans
1.77 oz
flour
2 pieces
Eggs
1 tsp
salt
0.5 tsp
black pepper
2 tbsp
vegetable oil
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
In a shallow bowl, combine the shredded coconut, crushed pecans, flour, salt, and black pepper.
Step 3
In another shallow bowl, beat the eggs.
Step 4
Dip each chicken breast into the beaten eggs, then coat it with the coconut-pecan mixture, pressing gently to adhere.
Step 5
Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
Step 6
Add the coated chicken breasts to the skillet and cook for 2-3 minutes on each side, until golden brown.
Step 7
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
Step 8
Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
40 g
(160
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 17.64 kcal | 0.88% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.2205 g | 0.2% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 1.764 g | 2.08% |
| Vitamin C | 0.0882 mg | 0.1% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 6.615 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.882 mg | 67.85% |
| Vitamin B12 | 1.323 mcg | 55.13% |
| Vitamin E | 0.6615 mg | 4.41% |
| Zinc | 0.882 mg | 0.18% |
| Selenium | 1.764 mcg | 0.35% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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