A few weeks ago I went to a girl's night at my friend's place. She served us a delicious recipe similar to this, and I haven't been able to stop thinking about it. Coconut crusted chicken....just thinking about it makes me drool. We had peaches laying around in our fridge, and I thought...coconut....chicken...peaches...yes! I'm going to have it all!
This recipe is extraordinary, and I know I'll be using coconut to crust more than just chicken in the future. We used 2 chicken breasts for this recipe, and ate it for dinner. It would also serve as a fantastic appetizer!
*This recipe contains egg.
Coconut Crusted Chicken with Spicy Peach Dipping Salsa
You will need:
2 boneless, skinless chicken breasts, sliced into strips
1 egg, yolk and white lightly whipped
1 cup (at least) unsweetened coconut (I used unsweetened coconut ribbons from Whole Foods and cut them up a bit smaller to accommodate)
AND
2 peaches, peeled with pits removed
1 tbsp raw honey (optional...if your peaches are really sweet, omit! The peaches I had were not at all sweet)
1/2 tsp red chili flakes
1. Using a hand blender, blend peaches, honey, and red chill flakes until MOSTLY smooth. Refrigerate 30 minutes.
2. Dip chicken strips into egg mixture, then coconut. Cover thoroughly with coconut before placing on a parchment paper lined baking sheet.
3. Once all are complete, bake at 375 for 10 minutes. Flip, then bake for another 5-7 minutes.
4. Allow to rest for 5 minutes prior to serving.
**I managed to save 2 small pieces and a little salsa before they were all devoured...here's what they look like!
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