COCONUT CHICKEN CUTLETS
Preheat oven to 425˚F.
Arrange 3 shallow dishes( I like to use glass pie pans): Place about a cup of WHOLE WHEAT flour on first plate to dredge the chicken. Add EGG BEATERS with a splash of water in second dish. Combine the crushed SPECIAL K cereal and coconut in the third dish.
Season chicken with salt and pepper, then coat them in flour, then EGG BEATERS, then SPECIAL K-coconut mixture. Place on a prepared baking sheet that has been sprayed with FAT FREE olive oil cooking spray. Repeat with remaining chicken.
Bake for 15-20 minutes or until the chicken is thoroughly cooked and the outside is slightly browned.
n a small skillet over medium-high heat, stir together SUGAR FREE apricot preserves, jalapeño slices, rice wine vinegar, pineapple chunks and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions.
To serve, arrange chicken on a platter and pour sauce over the top.
Recipe adapted from Rachael Ray’s Coconut Chicken Cutlet recipe. www.rachaelrayshow.com.