Chicken Hawaiian
Recipe from
Kellogg's
Made with pineapple-orange juice concentrate, curry powder and coconut, the crunchy coating on this baked chicken conjures up images of the tropics.
Ingredients
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3 poundschicken pieces (with or without skin), rinsed and driedsee savings
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1/2 teaspoonsaltsee savings
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1egg, slightly beatensee savings
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1/3 cupfrozen pineapple-orange juice concentrate, thawedsee savings
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4 cupsKellogg's Corn Flakes® (crushed to 1 cup)see savings
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or 1 cupKellogg's® Corn Flake Crumbssee savings
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1/2 cupflaked coconutsee savings
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1/2 teaspooncurry powdersee savings
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3 tablespoonsmargarine or butter, meltedsee savings
Directions
1.
Place chicken in single layer in shallow dish. Sprinkle with salt. Stir together egg and juice concentrate. Pour over chicken. Cover and chill at least 1 hour, turning pieces several times.
2.
Place Kellogg's® Corn Flakes® cereal crumbs in shallow dish or pan. Stir in coconut and curry powder. Drain chicken pieces slightly. Coat with cereal mixture. Place in single layer, skin side up, in shallow baking pan, coated with cooking spray or foil-lined. Drizzle with margarine.
3.
Bake at 350 degrees F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
Nutrition information
Per serving: Calories 650, Total Fat 43 g, Saturated Fat 13 g, Cholesterol 200 mg, Sodium 630 mg, Carbohydrate 19 g, Fiber 1 g, Protein 45 g. Daily Values: Vitamin A 20%, Vitamin C 30%, Calcium 4%, Iron 45%.
Percent Daily Values are based on a 2,000 calorie diet
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