Coconut Chicken with a Strawberry-coconut sauce |
| Name: |
Kayla Zellner |
| Base: |
Camp Pendleton |
| Recipe: |
Ingredients:
1 1/2 cup toasted flaked coconut
1/4 cup all purpose flour
2 boneless skinless chicken breasts
1/2 cup cream of coconut (I used coco lopez*)
1 egg (whisked)
sauce:
1/3 cup cream of coconut
pinch of salt
1 Tablespoon lemon juice
6-8 big strawberries (roughly chopped)
1 Tablespoon water
Directions:
*Preheat the oven to 350 degrees
1.Start by toasting and cooling the flaked coconut. Then mix the flour in with the coconut and set aside.
2. Spray a pie plate or baking dish
3. Rinse the chicken breasts. Place both breasts and the cream of coconut into a bag and let marinade for 30 minutes minimum.
4. Take the chicken and dip both sides into the whisked egg then immediately into the flour/coconut mixture.
5. Once both breasts have been dredged and covered in the coconut, place them into the baking dish and bake for approximately 45 minutes. The edges will be bubbly and browning. The timing depends on the size of the chicken breasts.
For the sauce:
*I started the sauce right after I put the chicken in the oven and I let it simmer on low until I took the chicken out.
1. Put all of the ingredients for the sauce into a pot and bring to a boil
2. Reduce the heat and simmer *(30-45 mins)
3. Optional: you can remove the strawberries and just use the sauce, but leaving the soft strawberries in the sauce gives it a nice texture.
Enjoy! |
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