Here is a yummy & healthy recipe to try out with your family, whether it's just you or you and the kiddos. I won't claim it as my own; I found it in Jessica Seinfeld's cookbook, "Deceptively Delicious."
*To make the purees: (1) cook/steam the sweet potato just like you would a baked potato. Allow to cool and then scoop the guts into the food processor & puree. (2) cut a fresh pineapple (or use canned if you want) into the food processor and puree. THESE CAN BE DONE AHEAD OF TIME AND KEPT IN THE REFRIGERATOR TILL YOU NEED THEM!
* 1 cup whole-wheat breadcrumbs
* 1/4 cup flaxseed meal
* 1/2 cup sweet potato puree
* 1/4 cup pineapple puree (I use a little more, though)
* 1 Tbsp. soy sauce
* 1 large egg white, lightly beaten
* 1/4 cup shredded unsweetened coconut
* 1 pound boneless, skinless chicken breast or chicken tenders, cut into large chunks
* salt and pepper to taste
* 2 Tbsp. all-purpose or whole-wheat flour
* Nonstick cooking spray & olive oil
* wooden skewers (soak in cold water for about 30 minutes before using)
To make:
In a bowl, mix the breadcrumbs with the flaxseed and set aside. In a second bowl, combine the purees, soy sauce, egg white & coconut, and mix with a fork; set aside next to the breadcrumbs.
Thread the chicken lengthwise onto the skewers. Sprinkle both sides with salt, pepper and flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs mixture until completely coated.
Coat a non-stick skillet with cooking spray and set the heat to medium-high. When the pan is hot, drizzle olive oil over the pan.
Add the chicken in a single layer to the skillet and brown for 3-4 minutes on one side, until the breadcrumbs coating is crisp and golden. Turn the skewers and cook 4-5 minutes longer, until the chicken is cooked through. (turn the heat down a little if your chicken skewers are browning too quickly - coconut burns easily).
ENJOY!
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