Coconut Curry Chicken Strips

serves 4 | adapted from http://www.foodnetwork.com/recipes/sunny-anderson/curry-coconut-chicken-breasts-recipe/index.html

 

Ingredients:

4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin
Salt and freshly ground black pepper
1/2 cup all-purpose flour

3 eggs
2 tablespoons milk

1 cup fresh ground coconut
1 cup panko breadcrumbs

1/2 cup granulated sugar

1 Tbs. curry

Directions:

 

Sprinkle the chicken on both sides with salt and pepper. Preheat oven to 350 degrees.

 

Meanwhile, dredge the chicken. On a plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, and a pinch of salt. In another bowl, add the coconut, the curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.

 

Bake the chicken about 10 minutes or until cooked through. 

 

Serve with rice cooked in coconut milk and mango chutney or apricot marmalade.