Coconut Chicken with Vanilla Mandarin Dipping Sauce

Serves 8 ( 6 points +) with out dipping sauce (5 points+)
You can toast coconut by placing it in a pan in an oven heated to 350 degress. Turn coconut every 5 minutes until done. This should not take more than 10 minutes or so. Watch it closely so that it does not burn.

• 2 lbs. boneless, skinless chicken breast halves ( 8 breast halves)
• 1 c. toasted coconut
• ½ c. breadcrumbs
• ½ c. low-fat buttermilk
• ½ c. Danon Light and Fit Vanilla yogurt
• ⅓ c. mandarin oranges, drained and chopped

Heat oven to 400 and spray a large baking dish with nonstick spray.
In a shallow bowl, mix coconut with bread crumbs. In another shallow bowl, place buttermilk.
Dip chicken in buttermilk and then coat in coconut mixture. Place in the baking dish. Spray the top of chicken pieces with nonstick spray. Bake for 20 minutes or until cooked through.


In a small bowl, combine yogurt and mandarin oranges for dipping sauce.