Chef Paul's coconut chicken kebabs - FOX 32 News Chicago

Chef Paul's coconut chicken kebabs

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SOUTHFIELD, Mich. (WJBK) -

Here's an alternative to the usual chicken fingers. The switch is instead of using bread crumbs and coconut, I'm using All Bran. Yes, the breakfast cereal that is full of fiber.

Ingredients:
3 cups of All Bran or Bran Buds or some cereal that is low sugar - and full of fiber and bran.
1 cup of unsweetened coconut (shredded). Do not use the coconut the is mixed with sugar and presweetened.
1 ½ pound of chicken breast.
3 egg whites - well beaten
20 wooden skewers -  soak for about an hour in water before use.

Start by grinding the All-Bran in a food processor until it is really well ground
Add 1 cup of shredded coconut.
Wisk the egg whites well and place in a narrow glass.

Preheat the oven at 400 degrees.

Take a chicken breast that has been put in the freezer for about 30 minutes to tighten up and start cutting slices against the grain of the breast.  You will need pieces about 2-3 inches in length and about ¼ - ½ inch in thickness.

Take a skewer and place a piece of the chicken on the end of the skewer.  It is easier to skewer all the meat at one time.

Then dip each chicken piece in the egg white to coat well - shake excess off.  Place in to the coconut/ all-bran crumb and press onto the chicken.

Place on a parchment covered cookie sheet.  Continue with all the chicken pieces.

After all piece are on the tray - bake at 400 degrees for 6 minutes per side - turning halfway thru and baking for 6 minutes on other side.

For the dipping sauce I make a soy butter dipping sauce (you can use peanut if you like) or a bottled chili sauce that I buy at the store.

For the soy butter sauce:
3-4 scallions very thinly sliced
1 cup of soy butter
¼ cup low sodium soy sauce
¼ cup of rice wine vinegar or fresh lemon juice
¼ - ½ cup of warm water
1 tablespoon of red pepper flakes
2 tablespoons of maple syrup or agave nectar.

Mix all together and place in a nice bowl for dipping.
If using zucchini instead of chicken -  cut zucchini into ½ - ¾ inch by 2 inch pieces and skewer as the chicken -  dip and coat and bake the same way.

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