Macadamia and Coconut Crusted Chicken
Recipe By Stephanie Martin
"Shared by Donna"
Serving Size: 1
1 cup macadamia flour
1 1/2 cups coconut, unsweetened and shredded
1 packet splenda
2 pounds chicken breasts, no skin, no bone, R-T-C cut into strips
1/2 stick butter, softened
2 eggs, beaten, mixed with a little water to make an egg wash
Cover a baking sheet with Reynold's nonstick foil, and coat the foil with the butter.
Blend the macadamia flour, coconut, and Splenda.
Dip the chicken pieces in the egg wash, letting the excess drip off, and then press in the coconut mixture and place on the pan.
Bake at 350 for 15 minutes, turn chicken over, and bake 15 minutes more.
Turn on the broiler to brown the top, then flip the chicken again and brown the other side.
Per Serving (excluding unknown items): 2034 Calories; 119g Fat (49.8% calories from fat);
217g Protein; 52g Carbohydrate; 31g Dietary Fiber;1052mg Cholesterol; 1084mg Sodium.
Exchanges: 29 1/2 Lean Meat; 1 Fruit; 18 Fat.