Aloha Chicken Kebabs

from Jessica Seinfeld's Deceptively Delicious

1 c. whole-wheat breadcrumbs
1/4 c. flaxseed meal
1/2 c. sweet potato puree
1/4 c. pineapple puree
1 T. reduced-sodium soy sauce
1 large egg white, lightly beaten
1/4 c. shredded unsweetened coconut
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried, and cut into "fingers"
1/4 tsp salt
2 T. all-purpose or whole-wheat flour
Nonstick cooking spray
1 T. olive oil
10 to 12 wooden skewers

In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside.

In a second wide, shallow bowl, combine the sweet potato and pineapple purees, soy sauce, egg white, and coconut, and mix with a fork; set next to the breadcrumbs.

Thread the chicken fingers lengthwise onto skewers, using one skewer per chicken finger. Sprinkle both sides of the chicken skewer with salt and then flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil.

Add the chicken in a single layer and brown for 3 to 4 minutes on one side, until the breadcrumb coating is crisp and golden. (Turn down the heat if the coating browns too quickly-coconut burns easily) Turn the skewers and cook 4 to 5 minutes longer, until the chicken is cooked through and browned all over.

I leave the coconut out when I make these and I don't use the skewers and they still turn out great. I usually halve the breadcrumb mixture and it's enough. I recommend increasing the amount of pineapple puree.