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Chicken Breasts With Sauce & Pieces of Gold

Chicken Breasts With Sauce & Pieces of Gold created by Zurie

"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."

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • 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).
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RECIPE MADE WITH LOVE BY

@Zurie
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@Zurie
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""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.""
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  1. Zurie
    Chicken Breasts With Sauce & Pieces of Gold Created by Zurie
    Reply
  2. threeovens
    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!
    Reply
  3. Zurie
    "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."
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