Coconut-Crusted Turkey Strips Recipe
Coconut-Crusted Turkey Strips Recipe photo by Taste of Home

Coconut-Crusted Turkey Strips Recipe

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My granddaughter shared these baked turkey strips with me. With a plum dipping sauce, they're just the thing for a light supper. —Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 egg whites
  • 2 teaspoons sesame oil
  • 1/2 cup flaked coconut, toasted
  • 1/2 cup dry bread crumbs
  • 2 tablespoons sesame seeds, toasted
  • 1/2 teaspoon salt
  • 1-1/2 pounds turkey breast tenderloins, cut into 1/2-inch strips
  • Cooking spray
  • DIPPING SAUCE:
  • 1/2 cup plum sauce
  • 1/3 cup unsweetened pineapple juice
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon cornstarch

Nutritional Facts

3 ounces cooked turkey with 2 tablespoon sauce equals 278 calories, 8 g fat (3 g saturated fat), 56 mg cholesterol, 519 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Directions

  1. Preheat oven to 425°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere.
  2. Place on baking sheets coated with cooking spray; spritz turkey with cooking spray. Bake 10-12 minutes or until turkey is no longer pink, turning once.
  3. Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve turkey with sauce. Yield: 6 servings.
Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.
Originally published as Coconut-Crusted Turkey Strips in Healthy Cooking April/May 2010, p57

Nutritional Facts

3 ounces cooked turkey with 2 tablespoon sauce equals 278 calories, 8 g fat (3 g saturated fat), 56 mg cholesterol, 519 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Reviews for Coconut-Crusted Turkey Strips

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 13, 2011

"Yum! Made these with chicken, and used barbecue sauce instead of the plum sauce. It was great, and I'll make them for parties in the future."

MY REVIEW
Reviewed Jan. 11, 2011

"We tried this once and it is now one of my husbands all-time favorites. I have a hard time finding plum sauce, so I stock up when I can find it. We try to keep most of the ingredients on hand. The sauce is unique, but compliments the turkey strips very nicely."

MY REVIEW
Reviewed May. 8, 2010

"Absolutely delicious. The toasted coconut makes the chicken so tasty and the sauce is unique, but delicious!"

MY REVIEW
Reviewed Apr. 8, 2010

"I made several modification based on what I had on hand. I used pork tenderloin instead and I also used mango chutney instead of plum sauce and I omitted the mustard and sesame seeds. Really good even with all my changes!"

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