6 Servings 30 min Cook
1 1/2 Cup Nonfat Greek Yogurt
2/3 Cup Coconut Meat
2/3 Cup Bread Crumbs
1/2 Cup, chopped Pecans
4 Breast, bone and skin removed Chicken Breast
Preheat oven to 450 degrees.
Put yogurt in a small bowl, and set aside.
In a shallow pie plate, combine coconut, panko and pecans.
Dip chicken strips in yogurt to cover, then roll in panko mixture.
Place strips on an oil-sprayed baking sheet.
Spray top of chicken.
Bake 15 minutes.
Reduce heat to 350, and bake 15 more minutes.
Check that coating browns but does not burn.
If desired, broil 2 minutes for an even crunchier top.
