Prep 35 mins
Cook 45 mins
"This recipe was submitted for the RAIDERS OF THE LOST PANTRY Contest. Tenderised chicken breasts coated in coconut, with a rum-flavoured sauce and "pieces of gold" -- canned peach slices. Just what the pirates ordered."
- 4 -5 boneless skinless chicken breasts
- flour (keep at hand)
- salt (keep at hand)
- 5 teaspoons dry chicken seasoning, use any piquant seasoning ((or more)
- 2 eggs, beaten
- 1⁄2 cup unsweetened desiccated coconut
- 1 tablespoon butter (I used more)
- 2 tablespoons oil (use more if necessary)
- 6 fluid ounces unsweetened evaporated milk or 190 ml evaporated milk or 3⁄4 cup evaporated milk
- 2 teaspoons ginger, freshly grated
- 1 tablespoon honey
- 1⁄2 teaspoon coarse black pepper
- 1⁄2 teaspoon nutmeg (optional)
- 2 tablespoons rum (can use more) or 1⁄2-1 teaspoon rum flavoring
- 1 tablespoon cornflour
- 14 ounces peach slices, drained
- On a board dusted with flour, flatten the chicken breasts carefully with a meat mallet, or anything else which will do the job.
- Use enough of a good, piquant dry seasoning (such as one made for chicken) and a little salt, and sprinkle liberally over the breasts, pressing it in with your hands.
- Also drain the can of peach slices in a sieve, and keep aside.
- To make the sauce, measure out 6 fl.oz. (about 3/4 cup) of the evaporated milk in a small pot. Whisk in the grated ginger, honey, black pepper and nutmeg, and add a pinch of salt.
- Put the rum (you can use 3 Tblsp if you want) in a small bowl, and stir in the cornflour until the mixture is smooth. Add this to the milk.
- Bring this sauce mixture to boiling point while stirring, and as soon as the sauce thickens, remove from the heat, set aside, and cover.
- Now pour the beaten egg on to a plate, and the dessicated coconut on another plate. Heat a skillet over quite high heat, and add the butter and oil.
- Coat each seasoned chicken breast in the egg, let egg drip off, and coat with the coconut. Keeping the heat fairly high, fry the chicken breasts, about 2 minutes to a side, pressing down now and then, until nicely browned, and flip over for another 2 minutes or so. (The breasts are thin, so they cook quickly).
- Arrange the chicken breasts on a platter so their ends overlap slightly. Spoon the sauce down the centre of the row of breasts. Do not cover the chicken with the sauce -- serve extra sauce separately.
- Arrange the peach slices close together on the sauce and the breasts, so you have a row of "pieces of gold". The sweetness goes well with the chicken and sauce. Serve with rice and baby peas, the extra rum sauce, and a green salad.
- (You may have peach slices left over -- this can be used on the kids' breakfast cereal next morning).
Love, love, love the creamy sauce! I seasoned my chicken with Stubbs rub which worked out quite well. This is a definite keeper. Aaaaarrr! Pieces o'gold, indeed!