Coconut Chicken With Pineapple Fried Rice

Yield: Makes 4 servings

Total: 50 Minutes 

 

Ingredients: 

• 4 (6-oz.) skinned and boned chicken breasts
• 1/4 cup cornstarch
• 1 tablespoon Caribbean jerk seasoning
• 2 large egg whites 
• 1 cup sweetened flaked coconut
• 1 cup panko (Japanese breadcrumbs)
• 3 tablespoons canola oil
• Pineapple Fried Rice

Directions:

1. Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.

 

2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.

 

3. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.

 

4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with salt and black pepper to taste. Serve with fried rice. 

 

Southern Living
NOVEMBER 2013