TROPICAL this summer, you could "fake" a tropical vacation by serving this Coconut Chicken Dish. I have made this recipe twice this summer and loved it!
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I found this Rachel Ray, slightly adapted recipe, on the blog Loving My Domestic Life. I thought it would make a great entry for "Recipes From the Hood, " recipes that I have found on a food blogger's blog that I love! Jackie, the author of Loving My Domestic Life ,is a stay-at-home mother of a darling little girl who loves cooking and photography.
Coconut Chicken and Rice
Make white or brown rice to serve.
4 chicken breasts (sliced in half, so you have eight "thin" breasts), slightly pounded
Salt and pepper
3/4 to 1 cup flour
1 cup breadcrumbs
3/4 to 1 cup unsweetened or unsweetened coconut--I used sweetened.
2-4 tablespoons extra virgin olive oil -- Depending on your pan, you may need to add more oil so the chicken doesn't stick.
Apricot Pineapple Preserves Sauce
1-1/2 cups apricot pineapple preserves
2 can diced chilies (4 oz.)
2-4 tablespoon rice wine vinegar
2-4 tablespoons chicken stock
4 scallions, whites and greens sliced
Sprinkle salt and pepper on each side of each halved and pounded chicken breast.
Have 3 dishes for coating the chicken. One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly.
Heat the olive in a large skillet over medium heat. Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture. Pan fry until deep golden in color on each side and the chicken is done. You may need to add extra olive oil so the chicken won't stick.
In a separate sauce pan, over medium heat, stir together preserves, chilis, vinegar, and chicken stock. Reduce until thickened, about 5 minutes.
Serve the chicken over rice, topping it with the Pineapple Apricot Sauce. Sprinkle green onions for garnish.
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