hawaiian chicken

Name: hawaiian Chicken
Ingredients: 3 pound(s) chicken pieces (with or without skin), rinsed and dried; 1/2 teaspoon(s) salt; 1 - egg slightly beaten; 1/3 cup(s) frozen pineapple-orange juice concentrate; 4 cup(s) corn flakes (crushed to make 1 cup); 1/2 cup(s) coconut flakes; 1/2 teaspoon(s) curry powder; 3 tablespoon(s) butter melted

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105 Pinches 1 Photo

Stormy Stewart

Mio, MI

Updated on Jun 7, 2011

this is a kraft recipe Made with pineapple-orange juice concentrate, curry powder and coconut, the crunchy coating on this baked chicken conjures up images of the tropics.

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Ingredients

3 pounds chicken pieces (with or without skin), rinsed and dried
1/2 teaspoon salt
1 - egg slightly beaten
1/3 cup frozen pineapple-orange juice concentrate
4 cups corn flakes (crushed to make 1 cup)
1/2 cup coconut flakes
1/2 teaspoon curry powder
3 tablespoons butter melted

How To Make hawaiian chicken

Step 1

Place chicken in single layer in shallow dish. Sprinkle with salt. Stir together egg and juice concentrate. Pour over chicken. Cover and chill at least 1 hour, turning pieces several times.

Step 2

Place Kellogg's Corn Flakes® cereal crumbs in shallow dish or pan. Stir in coconut and curry powder. Drain chicken pieces slightly. Coat with cereal mixture. Place in single layer, skin side up, in shallow baking pan, coated with cooking spray or foil-lined. Drizzle with margarine.
Step 3

Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
Step 4

carbohydrate 19g sodium 630g fiber 1g cholesterol 200mg total fat 43g calories 650 protein 45g
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