I know I posted the Coconut Shrimp before, but tonight I did it with chicken breast strips. It was wonderful! I will repost the recipe with the changes I made. I also made Jalapeno Poppers with peppers straight from our garden. I'm going to post that one too! It's a two-for-one special!!!
Coconut Chicken P2
2 chicken breasts, cut into 1 inch wide strips
1/4 cup WW flour
1/4 cup WW bread crumbs
1/3 cup dried unsweetened coconut (medium cut?)
2 eggs
2 tbsp fructose
pinch of salt
1/2 tsp chili sauce with garlic
1 tbsp dark rum
1/4 cup SF apricot preserves
1/4 cup oil (yeah, but you really don't get much staying on the chicken)
Break egg into bowl, beat well. In another large bowl, mix the coconut meat, fructose, salt, and the bread crumbs. Put the flour in a baggie. Toss the chicken in the bag to coat with the flour. Then wet the chicken with the egg, and toss into the coconut mixture. Set this aside (do this in small batches). To make the sauce, mix the chili sauce, rum, and the apricot preserves. Bring this to a boil, remove from the heat, and set aside. In a large frying pan, heat the oil over med-high heat until really hot. Add the chicken in batches (I did two batches), cooking 3 minutes on the first side and 2 on the second or until nicely browned. Remove to paper towels, and finish with the rest of the chicken. Cook until temp reaches 165 inside the meat.
Poppers P2
10 Fresh jalapenos, stem on
8 oz cream cheese, softened
3 strips bacon, cooked until crisp, chopped
1 tsp each onion powder, garlic powder, and chili powder
1/2 cup shredded cheddar
1/4 cup WW bread crumbs
Heat oven to 350 degrees.
Slice the peppers in half lengthwise, leaving the stem intact, and remove the seeds and membranes. Mix the remaining ingredients except bread crumbs until well blended. Mound filling into each pepper half, then push cheese-side down into the bread crumbs to coat. Place in a large baking dish and bake for 30-45 minutes depending on the heat level desired (shorter for hotter, longer for mellower).
