4 chicken breasts
1 tbsp fresh lime juice
1 tbsp hot pepper sauce
1 14.0z can coconut milk
1 lb. boneless skinless chicken breasts
3/4 cup breadcrumbs
1/2 cup sweetened flaked coconut
1/2 tsp salt
1/4 tsp ground pepper
Preheat oven to 400 degrees. Combine lime juice, pepper sauce, and coconut milk in large plastic bag. Add chicken to the bag and seal. Marinate in fridge 1 1/2 hours or longer, turning bag occasionally.
Combine bread crumbs, coconut, salt and pepper in a pie plate. Remove chicken from marinade and dredge chicken one piece at a time in bread crumb mixture. Discard remaining marinade. Place chicken on a sprayed baking sheet. Coat the top of chicken with cooking spray. Bake for 30 minutes or until done.
Pina Colada Sauce
3 oz crushed pineapple
3 oz light sour cream
4 oz pina colada nonalcoholic drink mix
Mix together and use to dip chicken in.
**** 4 star for overall yumminess
**** 4 stars for assembly
**** 4 stars for "my kid" friendly
This was pretty good. Different in that I would have never put these ingredients together on my own. The chicken was really really moist and it was kind of a fun dinner item. We had fresh steamed broc and cauliflower. I think it would be really yummy with grilled sweet potatoes!
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