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Ambrosian Chicken Recipe

Recipe by: Abby'sMom

"This is a flavorful coconut chicken with a twist! This recipe combines some of the ingredients used in traditional ambrosia salad for a tasty, baked chicken dish that is sure to please even the most discerning critics."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  • 2Toss together the panko and coconut in a bowl; set aside.
  • 3Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
  • 4Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
  • 5Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
Ingredients
  • 6 servings
  • 408 cals
  • 2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
  • 1 1/2 cups panko (Japanese bread crumbs)
  • 1 1/2 cups flaked coconut
  • 3 cups fat-free plain yogurt
  • 1 teaspoon almond extract
  • 2 tablespoons orange marmalade
  • 1/4 cup crushed pineapple
Nutrition

Amount per serving ( 5 total)

  • Calories:
    408
    20%
  • Fat:
    11.1
    17%
  • Carbs:
    43
    14%
  • Protein:
    39.3
    79%
  • Cholesterol:
    85
    28%

Based on a 2,000 calorie diet

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