Saturday, September 25, 2010

You put the chicken in the coconut...

Grocery shopping without a list, without the girls, and in an unfamiliar store naturally leads to impromptu buys. I wander. I get distracted. I buy random things. This week, it was coconut milk. So last night, it was coconut chicken.
  • Local free-range chicken breasts cut into chunks
  • Coconut milk
  • Bread crumbs
  • 1 Egg
  • Unsweetened shredded coconut
  • Kosher salt
  • Pepper
  • Pierce raw chicken breast with fork; marinate in coconut milk in fridge (1-2 hours)
  • Dredge chicken in egg, followed by bread crumb/shredded coconut/salt/pepper mixture
  • Pour a bit of coconut milk into bottom of greased pan (I used an organic olive oil cooking spray)
  • Bake at 375 degrees for 40-45 minutes
  • Once chicken is done, turn on the broiler for a few minutes to give the coconut crust a nice browned color and taste
We ate this with a simple veggie pasta, made with steamed broccoli, sauteed carrots and onions, wilted spinach, and a sauce of white wine, milk, mozzarella cheese, salt, and pepper, topped with a few fresh cherry tomatoes.
Dessert is ALWAYS a killer reinforcer for eating a good dinner; the girls chowed on the chicken! Abby isn't typically a fan of pasta (I can relate), but she ate up this tasty whole wheat mini-bowtie pasta - will buy again. Oh, back to dessert... homemade raspberry frozen yogurt. Yes, the counter-top is now jam-packed because the juicer was added to the mix, right beside the ice cream maker, which has earned its spot atop the counter! 

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