Coconut Chicken Breasts
"these taste spectacular. not too overpowering. i love coconut the stronger the better- but my husband doesn't. this works as a nice compromise"
photo by Oliver's mommy
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 14.79 ml lime juice
- 14.79 ml green hot pepper sauce
- 396.89 g can light coconut milk
- 4 boneless skinless chicken breasts
- 177.44 ml panko breadcrumbs
- 118.29 ml flaked coconut
- 2.46 ml salt
- 0.61 ml pepper
directions
- 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.
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Reviews
-
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! -
Oh my God, this is restaurant-quality. The only change I made was to bake it for 10 mins on one side and then 10 mins on the other, because I had flattened the breasts with a meat mallet, so they cooked a bit faster. The 20 minutes cooking time was perfect. The I only wish I had was for some sort of dipping sauce for this delicious chicken. I will have to find one for the next time I make it, because I will definitely make it again. UPDATE: In case anyone is curious/interested, I made Recipe #76003 to dip the chicken in, and they went very well together. -
No flavor and the breading fell apart. -
This is a wonderful recipe. I substituted corn flake crumbs for the panko and it turned out great. My husband and 3 year old son wanted more! I will definitely make this again. I didn't bother turning it over halfway through. It was crispy on both sides anyway. Maybe that's why some comments said their breading didn't stick - it might be better not to turn it. Thanks for a great recipe!! -
Really good-- i pan fried mine first then i place this in the oven to finish --I served this with ponzu sauce. YUM. Thanks for the great recipe
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Tweaks
-
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!
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I made this for a dinner party and used pork instead of chicken. The flavor was fantastic, went over very well. My only complaint is that the breading didn't stick, but sort of crumbled of after cooking. I tryed frying them instead but got the same results. Maybe it's better with chicken? Great recipe anyway.
