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Recipe for family meals :

Coconut Chicken Breasts
 

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

This particular recipe came from one of the Newsletters.

Ingredients

4 boneless chicken breast halves
1 T. cornstarch
1 tsp. ground coriander
1/2 tsp. salt
1/4 C. flour
2 egg whites
2 T. honey
1 1/2 C. sweetened shredded coconut
1 (12 oz.) jar orange marmalade

Method
  • Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter.
  • Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour. In a bowl mix the egg whites and honey.
  • Place the coconut in a second bowl. Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet.
  • Bake at 400ºF for 17 minutes or until thermometer reads 170ºF. At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5-7 minutes baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade. Spear the chicken with long wooden picks to serve as appetizers.

 

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