Publication: The Daily Recipe
One of my favorite of chicken | |
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*** A WORD FROM THE KITCHEN ***
I've got a birthday coming up and trying to decide just
which restaurant I want Hubby to take me to for my dinner.
Problem is this time I have so many choices what to do- what
to do? Haven't really had a night out in a while so I'm
really in the mood for a restaurant recipe. This COCONUT
CHICKEN recipe is one of my faves and rarely any leftovers
for.
Enjoy!
Marzee
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RECIPE: COCONUT CHICKEN
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INGREDIENTS:
3/4 C. pineapple juice, divided
1 C. cream of coconut, divided
1/2 C. soy sauce
1/4 C. brown sugar
1/4 C. rice-wine vinegar
2 lbs. boneless chicken breasts, cut into strips
1 C. flour
salt and pepper to taste
6 eggs, beaten
1 (2 lb.) bag shredded coconut
3/4 to 1 C. peanut oil
1/4 C. heavy cream
DIRECTIONS:
Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut,
soy sauce, brown sugar and rice-wine vinegar in a large
bowl. Add chicken strips, cover and refrigerate 4 hours
or overnight. Place flour in pie plate and add salt and
pepper. Beat eggs and 1/4 cream of coconut. Place shredded
coconut in a bowl. Dredge chicken pieces in flour, then
egg mixture, then coconut. Heat just enough peanut oil in
a saute pan to cover the bottom of the pan. Saute the
chicken strips in peanut oil, about 5 minutes on each side.
Do not let oil become too hot or you will over brown the
coconut. When chicken is cooked, remove from pan and keep
warm. Drain the pan of any leftover oil but do not scrape
out the drippings. Add the remaining 1/2 cup pineapple juice
and 1/2 cup cream of coconut to the pan along with the heavy
cream. Cook, scraping the bottom of the pan, until sauce
has thickened. Use sauce by pouring over the chicken or as
a dip for the chicken pieces.
Category: Chicken, Special Occasions, Restaurant Recipes
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MARZEE'S CORNER
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CURIOUS ABOUT CROCKPOTS?
Thinking about investing in a crock pot? They are
great for ANY time of year. Here are a few tips to
keep in mind:
* Make sure to get one with a removable liner.
It is easier to clean.
* Buy one size bigger than you think you need. You'll
find yourself using it for all sorts of things and
you'll wish it were bigger.
* The traditional crockpot, where the heat encloses
the crockery insert all around, as opposed to the kind
where the heat is just from the bottom (more commonly
called a slow cooker) provides more even, faster cooking
and works best with most of the recipes you'll find.
---
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END OF THE DAILY RECIPE "Until we eat again!"
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