Sorry it’s taken me a few days to post. I’ve been out of town all week and it’s hard to get away. Anyway, the other night I literally had 3 main ingredients left to my name. Chicken, orzo, and coconut. Oh, and one more egg left. I decided to put together a sweet and savory chicken version of everyone’s favorite Coconut Shrimp….but a healthy version. It’s real easy.
So in a wee little blender, combine a handful of coconut, a few tablespoons of flour and your spices. I used a little paprika, cumin, salt and pepper. If you have panko bread crumbs I highly recommend using them. The flour seemed to be a little too heavy for my preference. It still works though.
Pour the grinded coconut mixture in a bowl as well as an egg yolk in another bowl. Use about 1 yolk per chicken breast. Feel free to use the whole egg here, I was just experimenting.
Cut up a piece of chicken in smaller pieces and put them in the whipped yolk.
Dredge the chicken in the flour coconut mixture and put on a greased baking sheet. Another way to do this would be to put the chicken in the egg first, then in simple flour, then BACK in the eggs, then in a coconut/panko bread crumb mixture. You don’t have to do this, but as I was eating it, I thought that would be a nice alternative.
Bake until the edges are browned in a 350* degree oven. You’ll know when they’re ready, and they shouldn’t take more than 8 to 10 minutes? Serve with anything you want, but I served mine with simple orzo pasta tossed with butter and soy sauce. Enjoy!
1 chicken breast – $.58
Handful o’ coconut – $.20
1/4 cup orzo – $.10