Lettuce Wraps

* Adapted from Our Best Bites

Ingredients:
2 tsp. canola oil
4 cloves garlic, minced
1 Tbsp. ginger, minced
1 lb. ground chicken or turkey
3 oz. mushrooms, finely chopped
1/2 tsp. salt
1 bag coleslaw mix (4 c.)
1 can water chestnuts, drained and minced (8 oz.)
1/2 c. thinly sliced green onion
1/4 c. soy sauce
1 tsp. sesame oil
1/2 lemon, zested and juiced (1-2 Tbsp. juice)
1/2 tsp. Sriracha/ hot chili sauce (optional)
1/3 c. cilantro, chopped
2 heads iceburg lettuce

Directions:
   Heat a large skillet to medium-high heat on stove top.  Add oil, garlic & ginger.  Saute about 30 seconds until fragrant, then add chicken(or turkey), mushrooms, and salt.  Cook about 5 minutes, stirring often, until chicken is cooked through.
   Add cole slaw, water chestnuts, and green onions.  Cook about 2 minutes, until slaw starts to wilt.  Add soy sauce, sesame oil, lemon zest, lemon juice, and hot sauce.
   Remove from heat and stir in cilantro.
   Carefully remove individual leaves from head of lettuce.  You can use kitchen shears to trim edges if desired.  Spoon mixture into lettuce and serve with sauce below (or you can use a soy or teriyaki sauce).


Sauce:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. water
2 tsp. honey
1 tsp. ginger, minced

*wisk all ingredients until combined.


*Serves 6-8

Grilled Marinated Chicken & Pineapple

This marinade is my Mom's for her Flank Steak, but she also uses it for this delicious meal. 

We've also added chunks of red or green peppers and it's delicious!

Marinade:

1/4 cup brown sugar
1/4 cup canola or vegetable oil
1/4 cup vinegar
1/2 cup soy sauce
1 Tbs. minced onion (I use 2 Tbs. dried)
3 shakes Lawry's seasoned salt

Chicken breasts or tenders

1-2 fresh pineapples, skinned and cut into spears

Mix marinade in a mixing bowl. Marinate chicken and pineapple (and peppers, if desired) in separate Ziplock bags and refrigerate for at least 3 hours, or overnight. Discard marinade and grill.

Chicken Rice Salad

This salad works well for a large group. We've served it at baby showers, book clubs and countless gatherings. It needs to be started the night before you serve it, so please keep that in mind:) Recipe from family friend Valerie Terry. Serves about 12-14.

Mix in a large bowl: Cover and refrigerate overnight:

2 Tbs. brown sugar

1 tsp. salt

3 Tbs. oil

1 Tbs. white vinegar

3 c. cooked rice, with no salt added

4 chicken breasts, cooked & cubed

1 (20 oz.) can well-drained crushed pineapple

Next day, add and combine well. Refrigerate until serving:

1 cup chopped celery 

1/2 cup each red & green peppers

1/2 cup seedless green grapes

1/2 cup seedless red or black grapes

2 cans mandarin oranges, drained

3/4 cup cashews (optional)

1/2 cup mayonnaise

Marinated Grilled Chicken with Barley Corn Salad

We recently purchased a new grill and have been grilling up a storm. It's amazing the cooking possibilities it opens up. This, in my opinion, is the perfect summer dish: Fresh ingredients with lots of flavor; great dish for entertaining. I realize as I'm posting this that I should have posted it earlier. Hopefully it is still grilling weather wherever you are. If not, keep this on the back burner for next summer. 

Ingredients:
4 chicken breasts
3/4 cup medium barley
2 cups fresh or frozen-then-thawed corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices cooked thick or center cut bacon, chopped
1 avocado, chopped
salt & pepper to taste 

Tomato Vinaigrette: 
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepper to taste

Directions:

1-Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.

2- Make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator for at least an hour.

3-Meanwhile stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.

4-Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

recipe from:  Iowa Girl Eats

Grilled Balsamic Glazed Chicken

This is our favorite recipe for grilled chicken.  I like it so much that I braved 95 degree heat with 70% humidity to grill this for dinner last week. We have been eating it pretty much once a week all summer. If you don't have a grill you could use a grill pan on your stove. Don't forget to serve a side of the warm balsamic sauce for dipping along side the chicken. So good! 

Ingredients:

4 boneless skinless chicken breasts

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1. In a sauce pan, combine balsamic vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, salt, black pepper, and garlic powder. Stir then simmer for about 15 to 20 minutes or until the sauce has reduced by about 1/3.
2. Season chicken by lightly sprinkling it with salt, pepper, and garlic powder.
3. Heat your grill or grill pan to medium heat and place the meat on the grill. Use a pastry brush to brush each piece of chicken with some of the balsamic bbq sauce.
4. The chicken will need to cook until it reaches 160 degrees which was about 8 minutes on each side. As the chicken is cooking, brush each side with sauce every few minutes.
5. Once the chicken is cooked through, allow to rest for a few minutes before serving. Be sure to serve the remaining warm balsamic bbq sauce for dipping.

Adapted from Giada De Laurentis

Roasted Potatoes, Chicken Sausage and Peppers

My cute Mother-in-law gave me this wonderful recipe from skinnytaste.com. I love that it only uses one pan and it could be a meal all by itself. I have served it with a green salad or with a slice of french bread, but it's hearty and filling enough to stand alone as well. I used the Aidell's Chicken & Apple sausage that I can find at Costco.

• 1.5 pounds (about 3 large) potatoes, russet or new (I used Yukon Gold)
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp. extra virgin olive oil
• kosher salt and fresh cracked pepper, to taste
• 1 tsp. chopped rosemary (fresh or dry)
• 1/2 tsp. garlic powder
• olive oil spray
• 1 pound Italian chicken sausage, each link cut into 6-7 slices (I used Aidell's Chicken & Apple Smoked sausage)

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly. Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.

Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

4 servings: 324 calories per serving, 11.4 g. fat, 23 g. protein, 33 g. carbohydrate, 4 g. fiber

WW Points +: 8

Crock Pot Honey Sesame Chicken

It's getting HOT here in Southern California and I love using my slow-cooker when it's too warm to turn on my oven! This recipe is simple and the chicken turns out so moist, sweet and flavorful. We all really loved this one and I hope you will too! Recipe from couponsforyourfamily.com

4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil
2 cloves garlic, minced
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Line a crock pot with a Reynold's Slow Cooker liner for easy clean up. Season both sides of chicken lightly with salt and pepper and put into slow cooker.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot but leave the sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for 10 minutes or until slightly thickened. Cut chicken into bite-sized pieces (it should fall apart with a fork), then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. Serves 4-5.

Enchilada Pasta Bake

This recipe has been on my "Dinner Ideas" board on Pinterest for a few weeks and, in a pinch last night, I threw it together without shopping for it first. I substituted chile beans for the black beans and I didn't have green onions on hand, but my family LOVED this meal! My older 2 kids both requested it in their lunches the next day for school too, so it's one I'll make again. Recipe adapted from Kraft.com.

Serves 8.

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped

1 red pepper, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups cooked & shredded chicken
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) Mexican-style shredded cheese (or sub cheddar or Colby-Jack)

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Other topping possibilities: Sour cream, fresh tomatoes, sliced olives, salsa.

Crockpot Salsa Chicken

It's been HOT here lately and I'm looking forward to cooler Fall weather to show up. I dread turing on my oven lately, so my crockpot has been busy! This recipe is so easy and only has 5 ingredients. 

4-5 boneless, skinless chicken breasts
1 (16 ounce) jar salsa
Juice from 1 lime (about 2 Tablespoons lime juice)
4 Tablespoons taco seasoning
1/2 cup cilantro, chopped

Add all ingredients to a slow cooker and cook for 4 hours on high or 6-7 hours on low. Serve over quinoa, rice, noodles or potatoes. Optional toppings: additional cilantro, sour cream, cheese, crushed Fritos or tortilla chips. Could also roll up in a tortilla. Serves 5-6.

Tutorial: Easy Shredded Chicken

My sister Natalie told me of this easy way to shred chicken and it's one of my favorite cooking secrets now! It's so much easier than shredding with 2 forks and it creates perfect chicken for Mexican recipes, salads or casseroles. I almost always use frozen chicken breasts, but the magic number is 165 degrees F for an internal temperature.

Uncooked, skinless, boneless chicken breasts
For flavor: Dried minced onion, chicken broth or lemon slices (optional)

• POACH ON STOVE: Place chicken in a large skillet and add 1-2 cups of water or chicken broth and add onion or lemon slices for flavor, if desired. Bring to a boil, reduce heat, cover, and cook for 10-15 minutes until chicken reaches 165 degrees F. 
• POACH IN OVEN: Place chicken in a single layer in a roasting pan. Add lemon slices or dried onion for flavor. Bring 4 cups of water or chicken broth a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 165 degrees F.
• BOIL: Place uncooked chicken breasts in a pot and barely cover with water. Season with a few shakes of onion for flavor, if desired. Bring to boil, then turn heat down to a gentle simmer. Simmer for about 20 minutes, or until chicken reaches an internal temperature of 165 degrees F. 

When chicken breasts are cooked, add them to a stand mixer and mix with the paddle attachment until finely shredded. Cover and refrigerate until ready to serve or immediately add to recipe.

Asian Spinach Pasta Salad

Ingredients
16 oz. tri-color spiral pasta
3 cups cooked, shredded chicken
1 bunch green onion-thinly sliced
1 red pepper- diced
1 yellow pepper- diced
1/3 cup sunflower seeds- lightly toasted
1 bag baby spinach

Dressing
1/2 cup canola oil
1/3 cup soy sauce
1/3 cup white vinegar
3 Tbs. sugar
1/4 tsp. pepper

Cook chicken and pasta. Combine all dressing ingredients and pour over chicken and pasta. Cover and chill overnight. The next day add onions, peppers, and sunflower seeds. Add spinach and toss  immediately before serving. Hint: I usually make a little extra dressing and add it before serving because the chicken and noodles soak it all up!

Lightened Up Chicken Tamale Casserole

I've made this delicious recipe several times this summer and it's about time I share it with you! This is a unique and easy meal that gets rave reviews from my family. Recipe from food.com; Originally from Cooking Light, November 2008.

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute (or sub 1 whole egg, beaten)
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Jiffy or Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Per serving (with 1 Tbs. sour cream for topping): 354 calories  14.1 g fat, 18.9 g protein, 36.3 g carbohydrate, 2.5 g fiber, 620 mg sodium

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

I know some of you may be skeptical when you first see this, I admit I was a little the first time I made it but I was pleasantly surprised. If you are a lover of BBQ chicken pizza (like me) you are sure to love this. It has all the same flavors but in pasta form. Even my husband who claims he doesn't really like BBQ sauce loved this one. 

recipe from Jen @ the Picky Palate

• 1 lb thin spaghetti noodles
• 4 Tablespoons extra virgin olive oil
• 1/2 large red onion, peeled and finely chopped
• 2 Tablespoons dry Ranch Dressing Mix (I use a little more) 
• 3/4 Cup chopped fresh cilantro leaves
• Shredded BBQ Chicken (I just cover 8 chicken tenders with BBQ sauce and bake for 30 minutes at 350) 

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

6 servings

Artichoke Crusted Chicken

One of our favorite appetizers is artichoke dip. This chicken is pretty much chicken covered with it so needless to say we love it! The best thing about this recipe is that it can be made without making a special trip to the store since it is compiled of mainly pantry items. Another bonus is that it can be made for just 2 people (but can easily be made for more)  If it were up to my husband we would probably eat this at least once a week. 

Ingredients: 

2 chicken breasts, pounded thin (or 4-5 tenders) 

2 Tbs. olive oil

1/4 c. mayonnaise

1/4 c. artichoke hearts, drained and chopped

1/3 c. grated cheddar cheese (white cheddar may look prettier for entertaining but I use whichever I have on hand) 
Salt (or Garlic salt) 
Pepper 

sprinkle the chicken liberally with salt & pepper  then sauté in olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. I will sometimes add a couple dashes of garlic salt too because I love garlic but it's up to you. Spread the mixture over the sauteed chicken breasts, and then broil at 450 degrees for about 3-5 minutes.  Do not take your eyes off them — broiling can lead to burning faster than you can imagine.  When the cheese is melted and bubbling and the tops are golden, remove and serve.

Slow-Cooker Sour Cream Salsa Chicken

I was trying to use up a huge jar of salsa that I had opened when making Cafe Rio Sweet Pork and I came across this recipe on Spark People. It's a FREE nutrition tracker/ diet plan/ healthy lifestyle website. I'd heard of Spark People, but I didn't realize the website has over 200,000 healthy recipes! Pretty cool, right? Well, besides spending over an hour adding healthy recipes to my Pinterest boards (SO addicting!), I found this super easy recipe that I've made 3 times now. I don't often make a recipe that often because there are so many new recipes I haven't tried, but this is perfect for Sundays. I can throw 3 ingredients in a slow-cooker before we go to church and when we come home, this meal is hot and on the table within 10 minutes! I never even thaw the frozen chicken first. My family all loves it too, which makes me happy:) Recipe adapted from spark people.com

4 boneless, skinless chicken breasts
1 package 40% reduced sodium taco seasoning mix (or about 3-4 Tablespoons)
1 cup salsa
2 Tbs. cornstarch

2 Tbs. water
1/4 cup reduced-fat sour cream

Spray crock pot with cooking spray (or line with a Reynolds' Slow Cooker Liner) and add chicken breast. Sprinkle with taco seasoning and top with salsa. Cook on low for 6 hours. Remove chicken from pot and shred. Dissolve cornstarch in 2 Tbs. water and stir into sauce remaining in crock pot. Stir in sour cream and shredded chicken and warm through. Serve on top of rice, noodles or quinoa and sprinkle with a little cheese. Can also be served in a tortilla as a burrito.  Serves 6.

Nutritional info (without rice): Calories: 231.8, Total fat: 3.2 g., Cholesterol: 95.2 mg., Sodium: 689.7 mg., Total carbs: 12.2 gm., Dietary fiber: 1.3 gm., Protein: 36.6 gms. 

30 Minute Lemon Brown Sugar Chicken

Adapted from  Eat Live Run

We love Lemon Chicken at our house. This version is still my husband's favorite but this one has his stamp of approval too. The  brown sugar really compliments the lemon juice for the perfect combination of sweet and sour. Yum! Plus it's quick to prepare which is my favorite kind of meal. 

• 2 lbs. boneless chicken breasts (or tenderloins) 
• juice of 6 large lemons
• 1/2 c. chicken broth 
• 2-3 Tbs lemon zest
• 1 cup flour
• 1 tsp sea salt
• 2 tsp paprika
• 1.5 Tbs canola oil
• 6 Tbs brown sugar

Very carefully cut your chicken breasts in half to make two thin pieces of chicken.  Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. *If using chicken tenderloins skip this step

Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.

Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.

Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn't oven proof, use a casserole dish to finish baking the dish.)

Bake for thirty minutes at 350 degrees F.

Crock Pot Green Chili Chicken

Here is another great one for those busy weeknights. 

3-4 large boneless skinless chicken breasts

1 can low-fat cream of celery soup

1 can low-fat cream of chicken soup

4 oz can chopped green chilies
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp  garlic salt 

Combine all ingredients in crock pot and cook on low for 6-8 hours. Use two forks to shred chicken. Serve over rice and if desired crumble some tortilla chips on top. 

Chicken Enchilada Casserole

This is a recipe you've probably either made or tasted, but there's a reason for that... It's a great recipe! My Mom made this for us when we were little and my kids love it now too. I often split in in half for 2 meals. It also freezes well. It can be made with flour or corn tortillas. If I use corn tortillas, I don't break them up, I stack them 2 deep and they fit perfectly in a small round casserole dish.

2 pounds (16 ounces, or 4-6 chicken breasts), cooked and shredded

1 large onion, diced

1 small (4 ounce) can diced green chilies, drained

1 can each: Cream of Mushroom, Cream of Chicken & Cream of Celery soup

5-6 flour tortillas (or 6 corn tortillas)

2 cups shredded cheese (cheddar or cheddar-Jack)

Saute onion in a little olive oil until tender. Mix soups together in a large bowl with the onion, shredded chicken and chilies. Lightly spray a 9 x 13" baking dish with non-stick cooking spray and line the dish with pieces of torn tortilla. Top with 1/3 of the chicken mixture, a little shredded cheese, then another layer of tortillas. Repeat 2 more times, ending with a sprinkle of cheese. Bake for 30 minutes at 350 degrees or until bubbly and hot. Serves 8-10. 

Lemon Chicken and Rice Pilaf

These are 2 recipes we grew up with and I'm surprised one of us hasn't posted them yet. This is an easy meal that's elegant enough to serve to company... or to eat on a school night! Recipes from our Mom Nancy:)

LEMON CHICKEN:

Shake 5-6 boneless, skinless chicken breasts in a sack of:

     3/4 cup flour

     1/4 tsp. salt

     Dash of black pepper and paprika

Preheat oven to 350 degrees F. Melt 4 Tbs. butter in the bottom of a 9 x 13" glass pan. Place coated chicken in pan and bake for 40 minutes. Turn chicken over and top with a sauce of:

     1 (10.75 oz.) can Cream of Chicken soup

     1 (4 oz.) can sliced mushrooms, drained

     2 Tbs. lemon juice

Return chicken to oven and bake for 15-20 minutes longer. Serves 5-6.

RICE PILAF:

     4 Tbs. butter

     1 onion, chopped

     1 1/2 cups white long grain rice 

     1 Tb. parsley flakes

     2 1/2 cups water

     2 cubes (or 2 tsp. granules) beef bouillon

     1/2 cup shelled pine nuts (optional)

Combine all ingredients except pine nuts in a casserole dish. Cover and bake for 30 minutes at 350 degrees F or until water is absorbed. Remove from oven and stir in pine nuts. Serves 6.

Coconut Chicken Fingers

We tried this new recipe recently and really enjoyed it. The recipe is adapted from Budget Bytes, which is is great website, by the way! I'm always up for feeding my family affordably, and it's even better when it's delicious! I served these with Mae Ploy sweet chili sauce, but next time, I think I'll use a sweet & sour sauce that's not so spicy for my kids. I also baked mine in the oven, rather than frying in oil because I found that the coconut coating was just falling off in the pan.  Bonus: It saves on calories and fat and it's much easier!

Total Recipe cost: $6.91
Servings Per Recipe: 6 (4 strips each)
Cost per serving: $1.15
Prep time: 15 min. Cook time: 15 min. Total: 30 min.

2 pounds boneless, skinless chicken breasts

2 large eggs

1/4 cup coconut milk (optional)

1/2 cup all-purpose flour

1 cup panko bread crumbs

1 cup shredded coconut

1/2 tsp. salt

1 cup sweet chili sauce (or sweet & sour sauce)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper (or tin foil sprayed with non-stick cooking spray) and set aside. 
2. Cut off any extra fat from the chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.
3. Prepare your breading station by gathering three bowls. In the first bowl, combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
4. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
5. After breading the strips, place chicken on prepared baking sheet. Bake for 20 minutes at 400 degrees F. Serve immediately with sweet chili sauce (or sweet & sour sauce) to dip in.