Sunday, January 16, 2011

Aloha Chicken Kebabs



1 Cup Whole-Wheat Breadcrumbs
1/4 Cup Flaxseed Meal
1/2 Cup Sweet Potato Puree
1/4 Cup Pineapple Puree
1 Tbs Soy Sauce
1 Large Egg White, lightly beaten
1/4 Cup shredded Unsweetened Coconut
1 Lb Boneless, Skinless Chicken Breast, rinsed, dried and cut into "fingers"
1/4 tsp Salt
2 Tbs Flour
Non Stick Cooking Spray
1 Tbs Olive Oil
10-12 Short Wooden Skewers.

~ In a bowl, mix breadcrumbs and flaxseed meal. Set aside.
~ In a second, wide shallow bowl, combine the sweet potato, pineapple, soy sauce, egg white and coconut and mix with a fork. 
~ Thread the chicken fingers lengthwise onto the skewer, sprinkle both sides of the chicken with salt and then with flour. Dip the chicken into the egg white mixture and then roll in the breadcrumbs until completely coated. 
~ Coat a large non stick skillet with cooking spray and set over medium-high heat. When the pan is hot, add the oil. 
~ Add the chicken in a single layer and brown 3-4 minutes on one side, until the coating is crisp and golden. (Turn down the heat if the coating browns too quickly - coconut burns easily) Turn the skewers and cook another 4-5 minutes longer until chicken is cooked through and browned all over.

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