Tuesday, April 3, 2012

Baked Coconut Spiced Chicken Recipe



1- 1/2 pounds chicken breast sliced thin
1 can coconut milk
1/2 cup plain breadcrumbs
15 gingersnap cookies, crushed ( In either a food processor or crush in a plastic bag with a rolling pin)
1/4 cup shredded coconut ( I like this fine and put in a food processor as well)
1 egg, beaten
2 tablespoon butter, cut into small pieces

Pour coconut milk over chicken in a large bowl, refrigerate for at least 3 hours.
Preheat oven to 400 degrees

Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. In two bowls add the in one egg and breadcrumb mixture in glass pie plates. Dip each chicken piece in the beaten egg and then cover with the breadcrumb combo mixture (breadcrumb coconut and cookies). Arrange coated chicken pieces in the bottom of a 9x13 casserole dish.  Put some butter on each of the chicken. Pour some of the coconut milk into the  casserole dish to cover the bottom. Bake in the preheated oven until the chicken is no longer pink, about 45 minutes to an hour depending on thickness.

19 comments:

Federica said...

What an interesting combination chicken with coconut. This dish looks delicious with that crispy and fragrant crust. Bye, have a great day

Lenia said...

It sounds really exotic!Have a lovely day,dear!

Greg said...

Coconut chicken sounds good to me. A little tropical fruit salsa with it and I will be thinking Caribbean cruise.

drick perry said...

ginger snaps and coconut? - that's just crazy... I love it.
if a little Don Ho was in the background, I'd know I was in paradise - this is a stellar recipe

Sandra M. said...

Claudia, this looks wonderful! I am loving the coconut flavor as well as little spicy taste! Awesome recipe! Thanks for sharing dear and have a wonderful day!

Lizzy said...

Oh, this looks marvelous! We did a similar recipe for French Fridays with Dorie, but it was without the coconut. I'm thinking your version is even better :)

Claudia said...

Coconut and gingersnap combo - how wonderful! You know how to dress up chicken and show it off!

Pam said...

It sounds really good! As much as I love coconut, I've seldom used coconut milk in cooking. So I have to try this and gingersnaps, yum!

fromcupcakestocaviar@gmail.com said...

Neat idea, Claudia! I love coconut milk but never would have thought top combine it in a chicken dish with gingersnaps. I definitely need to try this.

Kiri W. said...

Mmmmm, you know you had me at coconut! :) Looks fantastic!

anthony stemke said...

Man alive, this looks fantastic. What a wonderful combo.
Got to try this soon,thanks for posting.

Reeni said...

I have never seen gingersnaps with chicken! I love it - especially with the coconut milk. Very creative!

Kim Bee said...

Chicken and coconut, sign me up. Love this recipe Claudia.

Tina said...

This dish does reflect the flair of the tropics, love the blend with gingersnaps and coconut! I imagine that this tasted amazing. Time for me to scout around for some fresh fish-yum!

Becky said...

I love coconut shrimp, but never thought to try coconut chicken, Yum!
I'm always looking for new chicken recipes.

Grubarazzi said...

I'm a definitely going to try a version of this. How absolutely delicious!

Shia said...

This sounds yummy! I think I will try and make this...I love coconut!

♥ Shia

Renee @ Tortillas and Honey said...

How original! I never have gingersnaps and I actually have some in my pantry! I cannot wait to try this. Thank you for sharing!!

Sarah said...

This was delicious, thanks for posting the recipe...we have it starred and have repeated making it over and over! I like the simplicity of it :) Great job