Ambrosian Chicken So Tasty

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Ambrosian Chicken

"This is a flavorful coconut chook with a twist! This recipe combines some of the components utilized in traditional ambrosia salad for a delectable, baked fowl dish this is positive to thrill even the maximum discerning critics."

Ingredients :

2 pounds skinless, boneless bird breast, reduce into 1 inch thick strips
1 half cups panko (Japanese bread crumbs)
1 half cups flaked coconut
three cups fats-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/four cup beaten pineapple

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Preheat oven to 400 tiers F (two hundred levels C). Line a massive baking sheet with parchment paper.
Toss collectively the panko and coconut in a bowl; set aside.
Stir together the yogurt, almond extract, and marmalade in a huge bowl. Pour half right into a separate bowl, and stir inside the beaten pineapple to make a dipping sauce; set apart.
Coat the chook strips in the final yogurt mixture and roll within the panko aggregate. Place the chook strips at the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 mins, then lessen the oven temperature to 350 stages F (a hundred seventy five ranges C). Continue baking until the chook is golden brown, not red, and the juices run clear, approximately 15 mins. Serve the recent ambrosian hen strips with the pineapple-yogurt dipping sauce.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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