Coconut Coated Chicken with Mango Basil Noodles
45 minutes
Serves: 4
Look for the type of rice noodles used for pad Thai, along with the ponzu sauce—a mixture of soy and citrus—in the Asian ingredients aisle.
Ingredients
- CHICKEN
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 3/4 cup finely shredded unsweetened coconut
- 4 (2 pounds) Just Bare Boneless Skinless Chicken Breasts
- Coarse salt to taste
- Nonstick cooking spray
- NOODLES
- 5 ounces uncooked brown rice noodles
- 1-1/2 cups chopped fresh mango
- 1/2 cup chopped red bell pepper
- 1/2 cup torn fresh sweet or Thai basil leaves
- 1/3 cup lime ponzu sauce
- 1/3 cup seasoned rice vinegar
- 2 teaspoons chili garlic sauce
- 1 teaspoon toasted sesame seed oil or to taste
- Chopped roasted and salted cashews, if desired
Instructions
- Heat oven to 400°F. Line a rimmed baking sheet with foil. Place flour in shallow dish. Place eggs in a second shallow dish. Mix panko and coconut in a third shallow dish.
- Season chicken with salt then dredge in flour; dip in egg. Coat with panko mixture, pressing to adhere to chicken. Place on prepared baking sheet; lightly coat with cooking spray. Lay a piece of foil over the chicken if the coconut starts to get too dark. Bake about 30 minutes or until golden brown and no longer pink. Cook to internal temp of 165°F.
- Meanwhile, cook noodles according to package directions. Drain and rinse with cool water; drain well. Place in large bowl. Toss with remaining noodle ingredients.
- Serve chicken with noodles.