Wednesday, January 13, 2010

Coconut Chicken

I dediced to be a little adventurous last night and try this recipe.  It turned out really yummy, as long as you like coconut.  Because you cut it into chunks, I think it would work great as an appetizer too.  We served this with Panda Express Orange Sauce or you could use orange marmalade also.

3 boneless, skinless chicken breasts, cut into 1 1/2 inch chunks
1 T. cornstarch
1 t. coriandor
1/2 t. salt
1/3 c. flour
3 egg whites, beaten until foamy
2 T. honey
3 c. sweetened, shredded coconut
Orange Sauce/Orange Maramlade

* Preheat oven to 400 degrees.  Cut chicken into chunks, rinse under cold water and dry with paper towels.  In a ziploc bag, combine cornstarch, coriandor, salt and flour.  In medium bowl, beat egg whites.  Add honey and mix thoroughly.  Put coconut in another bowl.

* Line a cookie sheet with tin foil and grease (I used Pam cooking spray).  Place chicken in ziploc bag and shake to coat well.  Then dip each piece in egg white mixture, then coconut (making sure all sides are coated) and lay on cookie sheet.  Place in oven and bake for 10 minutes.  Turn cookie sheet, to ensure even baking, and cook 10 more minutes, or until light brown and chicken is no longer pink.  Remove from oven and cover in orange sauce.  Serve.  If you want to serve as appetizer, place toothpicks in each piece.
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