Lemon Coconut Crusted Chicken

These were delicious! Very simple and only took about 20 minutes to cook. I had these with mashed potatoes and steamed broccoli. Anytime dinner is on the table within 30 minutes, it's a win (assuming I actually took the meat out of the freezer before noon!). They were super juicy and packed such a nice flavor. I used 4 chicken breasts that were about 4-6 ounces each.

You will need:
4 boneless, skinless chicken breasts
1/2 C crispy rice cereal
2 Tbsp unsweetened coconut flakes
1 Tbsp grated parmesan cheese
2 tsp lemon rind
2 tsp lemon juice
1 Tbsp reduced fat mayonnaise
1/4 tsp paprika
garlic powder & black pepper, to taste

In a small bowl, combine reduced fat mayonnaise, 1/2 of the lemon rind, lemon juice, pepper, paprika, & garlic powder. Rinse chicken and pat dry with a paper towel. Place on parchment paper lined cookie sheet. With a small spreader, spread mayonnaise mixture over the top of the chicken.

To make the breading, crush crispy rice cereal, unsweetened coconut flakes, grated parmesan and remaining lemon rind. I used a food processor and it comes out like very fine sawdust. Sprinkle it with a spoon and pat down with the back side of the spoon. Bake at 400 for 25 minutes or until top is slightly browned and chicken is done.

In each serving yields approximately:
Calories: 148
Fat: 4g
Carbs: 4g
Protein: 23g