Wednesday, January 2, 2013

Coconut Crusted Chicken

Early last month, we went to Hawaii for a few days. The vacation was far shorter than either of us would have liked and it took a couple days to adjust to the fact that we were pulled out of our vacation much sooner than we liked. One thing that helped ease the pain was this coconut chicken. It was easy, tasty, and brought back sweet memories for us through our taste buds.

I also served ours with both the dipping sauce included in the recipe and Thai Sweet Chili Sauce. It was much tastier with the orange marmalade sauce, but the chili sauce was good too. Enjoy!

1 egg
1 cup shredded coconut
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 boneless chicken breasts, cut into chicken finger sized pieces
1/2 cup butter, melted

Dipping sauce, optional:
1/4 cup orange marmalade
2 tsp Dijon mustard

Preheat the oven to 400 degrees. 

In a small bowl, beat the egg. In a medium bowl, mix together the coconut, flour, garlic powder, salt, and pepper. Individually dip the chicken breasts first into the egg, then into the coconut mixture, then place on a greased baking sheet. When all the chicken is dipped and on the baking sheet, pour melted butter evenly over the chicken then bake for 30-40 minutes.

To make the dipping sauce, mix the orange marmalade with the Dijon mustard.

Source: adapted from Pennies on a Platter

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