Recipe: Coconut Chicken

I heart this chicken.  I think you may enjoy it too. 

 

Crispy Coconut Chicken 

1 C. flaked coconut

½. C. flour

½ t. salt

¼ t. black pepper

1 ½ lbs. boneless skinless chicken breast halves (or just use as much chicken as the mixture will allow)

1 egg, lightly beaten

1/3 C. butter or margarine, melted on bottom of pan

Heat oven to 400 F. Mix coconut, flour, salt, and pepper in medium bow. Dip chicken into egg, then coat with coconut mixture. Place in a buttered pan (using the 1/3 c. butter). Bake 25 minutes or until chicken is browned and cooked through, turning once.

Pina Colada Dipping Sauce:

½ C. Cream of coconut (found in the grocery store by the daiquiri and colada mixes)

½ C. Pineapple Juice

¼ C. water

2 T. crushed pineapple (drained)

1 T. sweetened coconut flakes

3 T. + 1 t. powder sugar

1+1/2 t. corn starch

3 t. cold water

Mix Cream of Coconut, Pineapple Juice, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.