Ingredients:
1 pound boneless skinless chicken breast, sliced in half width wise and pounded thin
1/2 cup Panko bread crumbs
3/4 cup Coconut flakes
3 egg whites
1/4 cup Wondra flour
1/2 teaspoons salt
1/4 teaspoon Pepper
2 scallions, chopped
Fresh lime wedges
1 head Bibb lettuce
1 cup mandarin oranges
Directions:
Preheat oven to 400°F. Sprinkle about 1/4 cup Wondra flour into shallow dish with salt and pepper. Whisk egg whites in second shallow dish. Mix coconut and Panko bread crumbs in shallow dish. Coat chicken tenders with Wondra flour, then egg, and then coat with coconut-Panko mixture. Place on baking sheet lined with parchment.
Bake 25 minutes (turning once halfway through) or until chicken is browned and cooked through. Squeeze fresh lime juice over baked chicken.
Servings: 4 * Calories Per Serving: 405 * Fat: 14.6 g * Carb: 29.0 g * Fiber: 3.9 g • Protein: 39.7 g • Sugar: 8.8 g * Sodium: 815 mg * Cholesterol: 101 mg
Cashew Sauce:
1/4 teaspoon sesame oil
1-2 dashes hot sauce
3 Tablespoons cashew butter
1 Tablespoon brown sugar
1/2 Tablespoon Soy Sauce
1 Tablespoons rice wine vinegar
1/3 cup vegetable broth
Directions: Add the sesame oil, vegetable broth, brown sugar, soy sauce, vinegar and heath through. Remove from heat and add the cashew butter, stirring to blend well, until smooth. Let sauce stand for a few minutes and then add to plastic bottle. Squeeze sauce over chicken wraps. Or drizzle sauce with a spoon.
Servings: 6 * Calories Per Serving: 52 * Fat: 3.8 g * Carb: 3.6 g * Protein: 1.6 g • Sugar: 2.0 g * Sodium: 120 mg * Cholesterol: 0 mg
