Ambrosian Chicken
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a large baking sheet with parchment paper
3
Toss together the panko and coconut in a bowl; set aside
4
Stir together the yogurt, almond extract, and marmalade in a large bowl
5
Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside
6
Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture
7
Place the chicken strips on the parchment lined baking sheet
8
Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C)
9
Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes
10
Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce