Recipe by KristenErinM
these taste spectacular. not too overpowering. i love coconut the stronger the better- but my husband doesn't. this works as a nice compromise
Top Review by Sexy Chef Sheri
Well, I really wanted this to be better. It was good, but still lacking in flavor. I followed the directions with a few minor modifications. I used whole coconut milk instead of light, marinating the breasts for about 2 hours. And, I cooked it for 50 minutes at 350, turing the breasts once half way through. Cooking them at 400 for an hour would have dried them out completely. Still, the chicken came out bland, with very little coconut flavoring. The bottom of the chicken lost the coconut coating, because it stuck to the parchment paper and ripped right off when I turned them. I am thinking of trying this again, but browning the breasts in a bit of oil before transferring them to an oven. (Coconut oil would probably contribute the best flavor, but I'm not sure where I could get that.) Overall, it was just ok for us. But thanks anyway!
- 1 tablespoon lime juice
- 1 tablespoon green hot pepper sauce
- 1 (14 ounce) can light coconut milk
- 4 boneless skinless chicken breasts
- 3⁄4 cup panko breadcrumbs
- 1⁄2 cup flaked coconut
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- pierce chicken breasts all over with a fork. marinate chicken in 1st 3 ingredients for at least one hour in the fridge.
- in shallow dish combine panko, coconut, salt and pepper. coat chicken with panko mixture.
- place chicken on baking sheet lined with parchment paper. b.
- ake at 400 degrees for 30 minutes. turn chicken and bake an additional 30 minute.