Coconut Chicken with Pineapple Fried Rice

Amarante

Thu, Nov 17 2016, 12:50 pm

Carribean Schnitzel LOL

Coconut Chicken with Pineapple Fried Rice

MAKES 4 SERVINGS

HANDS-ON 15 MIN.
TOTAL 50 MIN.

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

Pineapple Fried Rice

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 table salt and black pepper to taste. Serve with fried rice.

PINEAPPLE FRIED RICE

I used olive oil

Melt 3 Tbsp. butter (sub olive oil or margarine obviously) in a large nonstick skillet over medium-high heat; add 1 cup diced fresh pineapple, 3/4 cup diced sweet onion, and 1 tsp. Asian chili-garlic sauce, and sauté 6 to 8 minutes or until onions are lightly caramelized. Add 3 cups cold cooked basmati rice, 1/2 cup diced red bell pepper, 3 Tbsp. chopped fresh cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add table salt to taste.

MAKES 4 servings