This recipe is from The Kansas City Star.
1 egg white, lightly beaten
½ cup panko crumbs
ª cup shredded sweetened coconut (optional)
1 tablespoon canola oil
4 (4- to 6-ounce) boneless, skinless chicken breast halves
¼ cup raisins
1 tablespoon unsalted butter
2 tablespoons dark brown sugar
2 tablespoons water
1 teaspoon dark rum or ¼ teaspoon rum extract
Place egg white in shallow pie plate. Combine panko crumbs and coconut, if desired, in another pie plate.
Heat oil in nonstick skillet that has been sprayed with nonstick vegetable cooking spray over medium-high heat. Dip chicken in egg white then in crumb mixture, coating evenly. Place in hot skillet and sauté until golden brown; turn and brown other side until fully cooked and meat thermometer registers 170 degrees. Place chicken on platter and keep warm in oven. Meanwhile, prepare sauce. Pour boiling water over raisins and allow them to plump 10 minutes; drain thoroughly and set aside. Melt butter in small saucepan. Stir in sugar and water. Cook until mixture thickens and begins to resemble syrup. Add drained raisins to sauce along with rum. Heat through and ladle over chicken to serve.
Per serving, with coconut: 282 calories; 28 grams protein; 18 grams carbohydrates; 10 grams fat (4 saturated); 74 milligrams cholesterol; 107 milligrams sodium; 1 gram fiber; 32 percent calories from fat.