- 1-1/2 cups plain fat-free yogurt
- 2/3 cups sweetened coconut flakes
- 2/3 cup panko (Japanese bread crumbs)
- 1/2 cup finely chopped pecans
- 1-1/2 pounds chicken breast, cut into 1-inch-wide strips
Dip chicken strips in yogurt and then roll in mixture of coconut, panko and pecans.
Place strips on and oil-sprayed baking sheet. Spray top of chicken.
Bake 15 minutes. Reduce heat to 350° and bake 15 more minutes. Check that coating browns but does not burn. If desired broil 2 minutes for an even crunchier top.
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