If you like coconut shrimp, you'll enjoy this chicken-based twist on the traditional dish. In addition to substituting poultry for shellfish, the recipe is baked instead of fried for a healthier touch. The chicken's complemented by a delicious, creamy mango chutney. I served this with jasmine rice, edamame, and fresh pineapple.
BAKED COCONUT CHICKEN (4 servings)
2 eggs
2 Tbsp milk
1 cup Panko breadcrumbs
1/2 cup sweetened flaked coconut
2 Tbsp butter, melted
4 boneless, skinless chicken breast halves
1/2 tsp salt
1/3 cup mango chutney
1/3 cup mayo
Heat oven to 375. Line large rimmed baking sheet with foil; spray with cooking spray. Whisk eggs and milk in medium shallow bowl until blended. Combine Panko, coconut, and butter in wide shallow bowl until mixed well.
Sprinkle chicken with salt. Dip in egg mixture, roll in coconut mixture, pressing to coat completely. Place on baking sheet, pressing any excess coconut mixture over chicken.
Bake 20-25 minutes or until chicken is no longer pink in center.
Meanwhile, combine chutney and mayo in small bowl, serve with chicken.
Recipe Source: Cooking Club, Spring 2012 issue (www.cookingclub.com)
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