Directions:
- In a shallow bowl, combine cereal and coconut. Remove skin from chicken if desired. Dip chicken pieces in eggs, then coat with coconut mixture.
- Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
- Meanwhile, in a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add vinegar and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Add green pepper and onion; cook until onion is softened. Stir in pineapple and pimientos; heat through. Serve with chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 939.91 Kcal (3935 kJ) | ||
| Calories from fat | 266.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.61g | 46% | |
|---|---|---|---|
| Cholesterol | 1279.79mg | 427% | |
| Sodium | 428.42mg | 18% | |
| Potassium | 1462.81mg | 31% | |
| Total Carbs | 73.8g | 25% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 9.09g | 36% | |
| Protein | 92.69g | 185% | |
| Vitamin C | 99mg | 165% | |
| Vitamin A | 13.6mg | 455% | |
| Iron | 29.8mg | 165% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 138.45 Kcal (580 kJ) | ||
| Calories from fat | 39.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 46% | |
|---|---|---|---|
| Cholesterol | 188.51mg | 427% | |
| Sodium | 63.1mg | 18% | |
| Potassium | 215.47mg | 31% | |
| Total Carbs | 10.87g | 25% | |
| Sugars | 1.22g | 33% | |
| Dietary Fiber | 1.34g | 36% | |
| Protein | 13.65g | 185% | |
| Vitamin C | 14.6mg | 165% | |
| Vitamin A | 2mg | 455% | |
| Iron | 4.4mg | 165% | |
| Calcium | 16.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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