Courtesy of Kellogg’s® All-Bran®
In food processor, combine cereal, ½ cup (125 mL) coconut, garlic powder, ginger and pepper – processing with pulse action to fine consistency. Drizzle in oil, using pulsing action to combine. Stir in 1 tbsp (15 mL) sesame seeds. Place mixture into shallow dish or onto plate.
In medium bowl, beat ¼ cup (50 mL) mayonnaise and 2 tbsp (25 mL) lime juice to combine well.
Cut each chicken breast into 2 pieces of similar size and thickness (slant cut for equal thickness). Using tongs, dip chicken pieces into mayonnaise mixture, allowing excess to drip off. Coat with cereal mixture, pressing gently. Place coated chicken single layer on foil-lined baking sheet. Sprinkle with remaining coconut. Discard remaining mayonnaise mixture and remaining cereal mixture (if preparing Satay-Style Dipping Sauce below, reserve 1/4 cup/50 mL cereal mixture).
Bake coated chicken in 400°F (200°C) oven until food thermometer reads (170°F/ 77°C) at centre of chicken pieces – about 25 minutes. Serve with Soy Lime Dipping Sauce.
Soy Lime Dipping Sauce: In small bowl, combine 1/3 cup (75 mL) each, mayonnaise and lime juice, soy sauce, sugar and 1 tsp (5 ml) remaining sesame seeds. Divide into 6 portions
Another great dipping sauce alternative is our Satay-Style Dipping Sauce. In small saucepan, combine ½ cup (125 mL) water, 2 tbsp (25 mL) reduced-sodium soy sauce, 2 tbsp (25 mL) peanut butter and 1 tbsp (15 mL) lime juice. Add reserved cereal mixture. Stir and heat to a boil. Simmer, for 5 minutes, stirring often.