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Crispy Coconut Sesame Chicken with Soy Lime Dipping Sauce


1 cup or 250 ml All-Bran Original* cereal
1/2 cup + 2 tbsp or 150 ml sweetened shredded coconut, divided
1 1/2 tsp or 7 ml garlic powder
1 tsp or 5 ml ground ginger
1/4 tsp or 1 ml ground black pepper
1 tsp or 5 ml canola oil
1 tbsp + 1 tsp or 20 ml sesame seeds, divided
1 1/2 lb or 750g boneless, skinless chicken breasts (approx. 3 large)
1/4 cup + 1/3 cup or 125 ml mayonnaise, divided
2 tbsp + 1/3 cup or 100 ml lime juice, divided
1 tbsp or 15 ml reduced-sodium soy sauce
4 tsp or 50 ml white sugar


1. 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.

2. In medium bowl, beat ¼ cup (50 mL) mayonnaise and 2 tbsp (25 mL) lime juice to combine well.

3. 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 so that all of the coating is used. Place coated chicken in a single layer on foil-lined baking sheet. Sprinkle with remaining coconut. Discard remaining mayonnaise mixture.

4. 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 the remaining mayonnaise, lime juice and sesame seeds with the soy sauce and sugar. Divide into 6 portions.

Nutrition Information: PER SERVING:
320 Calories
27 g Protein
15 g Carbohydrate
18 g Fat
4 g Dietary Fibre

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.