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!