We eat chicken at least three times a week. I make chicken parmajana, grilled tarayaki chicken, chicken maranated in italian dressing, chicken dry rubed in italian seasonings, BBQ chicken, cajin chicken, the list goes on and on.
Last week I defrosted some chicken not knowing what I was going to make for dinner, but I knew it was going to have chicken in it. When it came time to start cooking I was so tired of the same old chicken meals. I went into my pantry and stood there, just staring at everything. I stood there, and I stood there some more. Then I went to the fridge and looked at all the condiments. I just stared at them. Nothing jumped out at me. So I went back to the pantry and stood there looking for something, anything that I could use to make something different. Then, a beacon of WHITE! This was it! Coconut! The Coconut Crusted Chicken was born. Crunchy outside, Sweet goodness taste through out, tender moist chicken inside. HAAAAAA!
This is what you will need to make this outstanding summer, super yummy coconut crusted chicken.
4 chicken breasts
2 eggs scrambled
1/2 cup of oil
For the Coconut Crust
1-14 oz. bag of angel flake coconut sweetened
1-1/2 cup of all purpose flour
1 tea cayenne pepper
1 tablespoon of cinnamon
1 tablespoon salt
Put 1/2 of the bag of shredded coconut in a food processor with the remaining ingredients and pulse until the mixture looks like flour. Remove from food processor and put in a large bowl. Add the remaining coconut. Mix well. This will be more than you will need for 4 chicken breast. Take half of the amount, put in a plastic baggie and freeze. This keeps very well.
Frying
Put the oil in a frying pan and heat on medium/high. Let the oil get hot before putting the chicken in.
Dip the chicken in the scrambled egg. Then put the chicken in the coconut mixture and coat well. Press the mixture on very tight. Do not coat the chicken and set it aside until you get the oil ready. The coconut mixture will not stay on tightly. Fry the chicken fully before turning and be gentle. This will insure your coating will all stay on and look beautiful.
Pineapple pecan chutney
2 cups of fresh pineapple cut in small cubs
2 tablespoons of splenda brown sugar
1/2 cup of raisins
1/2 cup of pecans
1/2 cup of water
1/2 tea cayenne pepper
1 tea cinnamon
1/4 tea salt
Add all the above ingredients in a small pot and cook on medium heat for 20 minutes or until everything is very tender.
All ingredients needed for this recipe.
1 bag of angel flake coconut sweetened
1-1/2 cup of all purpose flour
1 tea cayenne pepper
1 tablespoon salt
1 tablespoon cinnamon
4 large strawberries (optional)
2 eggs
4 chicken breasts cleaned and dried
For the pineapple pecan chutney
2 cups of fresh pineapple cut in small cubs
2 tablespoons of splenda brown sugar
1/2 cup of raisins
1/2 cup of pecans
1/2 cup of water
1/2 tea cayenne pepper
1 tea cinnamon
1/4 tea salt
Last week I defrosted some chicken not knowing what I was going to make for dinner, but I knew it was going to have chicken in it. When it came time to start cooking I was so tired of the same old chicken meals. I went into my pantry and stood there, just staring at everything. I stood there, and I stood there some more. Then I went to the fridge and looked at all the condiments. I just stared at them. Nothing jumped out at me. So I went back to the pantry and stood there looking for something, anything that I could use to make something different. Then, a beacon of WHITE! This was it! Coconut! The Coconut Crusted Chicken was born. Crunchy outside, Sweet goodness taste through out, tender moist chicken inside. HAAAAAA!
4 chicken breasts
2 eggs scrambled
1/2 cup of oil
For the Coconut Crust
1-14 oz. bag of angel flake coconut sweetened
1-1/2 cup of all purpose flour
1 tea cayenne pepper
1 tablespoon of cinnamon
1 tablespoon salt
Put 1/2 of the bag of shredded coconut in a food processor with the remaining ingredients and pulse until the mixture looks like flour. Remove from food processor and put in a large bowl. Add the remaining coconut. Mix well. This will be more than you will need for 4 chicken breast. Take half of the amount, put in a plastic baggie and freeze. This keeps very well.
Frying
Put the oil in a frying pan and heat on medium/high. Let the oil get hot before putting the chicken in.
Dip the chicken in the scrambled egg. Then put the chicken in the coconut mixture and coat well. Press the mixture on very tight. Do not coat the chicken and set it aside until you get the oil ready. The coconut mixture will not stay on tightly. Fry the chicken fully before turning and be gentle. This will insure your coating will all stay on and look beautiful.
2 cups of fresh pineapple cut in small cubs
2 tablespoons of splenda brown sugar
1/2 cup of raisins
1/2 cup of pecans
1/2 cup of water
1/2 tea cayenne pepper
1 tea cinnamon
1/4 tea salt
Add all the above ingredients in a small pot and cook on medium heat for 20 minutes or until everything is very tender.
The completed meal. Sliced strawberries on the side are optional.
1 bag of angel flake coconut sweetened
1-1/2 cup of all purpose flour
1 tea cayenne pepper
1 tablespoon salt
1 tablespoon cinnamon
4 large strawberries (optional)
2 eggs
4 chicken breasts cleaned and dried
For the pineapple pecan chutney
2 cups of fresh pineapple cut in small cubs
2 tablespoons of splenda brown sugar
1/2 cup of raisins
1/2 cup of pecans
1/2 cup of water
1/2 tea cayenne pepper
1 tea cinnamon
1/4 tea salt
