Coconut Crusted Chicken

As Ive mentioned before we recently moved into our own place. I guess the previous tenants had a little bit of a delay in changing their address and because of this we received two "Good Eating" magazines. I never get cooking magazines, I mean everything is available free online, so I guess I dont see the point. HOWEVER, I decided to take a peek at these magazines since they came to my house and all, while browsing through them and contemplating whether to send them back to the rightful owner or not I came across a coconut crusted chicken recipe. Hmmm knowing Jerry isnt a huge fan of coconut I had to think whether or not this was worth trying. But then I remembered wait, I like coconut so decided one little coconut chicken wasnt going to hurt him, maybe it would even convert him. Im so glad I did, it was amazing!! I gave Jerry a Papa size piece of chicken and he ate the entire thing! For someone who doesnt like coconut he sure enjoyed this. I also made a bite size piece for Ardo. We had asparagus on the side and the two complimented each other very well. The recipe called for a mango chutney side sauce, if you know me you know I always do what the recipe says first, once Ive tried a recipe then I decide if I want to take something out, add something and so on. If you arent one for sauces, you might be thinking you could skip the mango chutney, DONT, the chutney really brings the flavor out of the chicken. Mmmm writing this post is making hungry all over again! Since I cant link the recipe Ive decided to write it out in case you want to try it.

2 eggs 2 tablespoons milk
1 cup panko (my new obsession!)
3/4 cup sweetened flaked coconut
2 tablespoons butter, melted
4 boneless chicken breast
1/2 teaspoon salt
1/3 cup mango chutney
1/3 cup mayonaise (we used nayonaise)

Heat over to 375 degrees, Spray large baking sheet with cooking spray.
Combine the panko, coconut and melted butter into a wide bowl
mix egg and milks
Sprinkle chicken with salt, dip into egg and milk mixture, roll in coconut mixture pressing in the coating completely. Place on baking sheet pressing an excess coconut mixture over chicken
Bake 20 to 25 minutes (I did 30 minutes and it was perfect)
Meanwhile combine the chutney and mayonaise in small bowl and serve with chicken...Enjoy!


::disclaimer this recipe is not my own and came out of  "good eating" magazine, however the pictures are mine, and the little tidbits I added::


  1. Looks delicious! :: Laura

    1. And I forgot to mention prep time was maybe 15 minutes


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