Drunken Coconut Chicken
- 8 ounce Chicken Breast
- Panko breadcrumbs
- 1 Egg beaten
- 2 ounces Dark rum
- 6 ounces Pineapple juice
- 2 tsp Coco Lopez Cream of Coconut
- 2 tbsp Coconut oil
- 2 tsp Shredded coconut toasted
- Pound chicken breast thin. Coat chicken in flour, dip in egg, and coat with panko breadcrumbs. Heat coconut oil in sauté pan. Add chicken and cook about 5 minutes per side. Carefully add rum as it may flame up. Add pineapple juice, cream of coconut, and toasted coconut. Toss the chicken to coat well in sauce and continue to cook until the chicken is done. Serves 1.
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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