Difference between revisions of "Tropical Coconut Chicken"
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* 1 cup firmly packed, flaked [[coconut]] | * 1 cup firmly packed, flaked [[coconut]] | ||
| − | == | + | == Procedures == |
# Place [[chicken]] between two pieces of wax paper and gently pound to ¼-inch thickness. | # Place [[chicken]] between two pieces of wax paper and gently pound to ¼-inch thickness. | ||
# In small bowl, place [[egg]], [[water]], [[salt]] and [[pepper]]; stir to mix well. | # In small bowl, place [[egg]], [[water]], [[salt]] and [[pepper]]; stir to mix well. | ||
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# Add [[chicken]] and cook. | # Add [[chicken]] and cook. | ||
| − | [[Category:Jamaican Meat | + | [[Category:Jamaican cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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Latest revision as of 16:24, 11 July 2012
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large egg -- slightly beaten
- 1 teaspoon water
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup firmly packed, flaked coconut
Procedures
- Place chicken between two pieces of wax paper and gently pound to ¼-inch thickness.
- In small bowl, place egg, water, salt and pepper; stir to mix well.
- In shallow dish, place coconut.
- Dredge chicken, first in egg mixture, then in coconut, pressing to coat well.
- In large non-stick fry pan, place olive oil and butter over medium heat.
- Add chicken and cook.
