Tropical Kiwi Orange Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Coconut crusted chicken with orange marmalade sauce topped with kiwis. I would recommend using unsweetened coconut flakes because we've made it with sweetened and the dish turned out way too sweet for us. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
2 tablespoons unsalted butter |
1 large egg, slightly beaten |
1 teaspoon water |
1 teaspoon salt (optional, i don't use) |
1/2 teaspoon pepper |
1 cup unsweetened flaked coconut, firmly packed |
1 teaspoon cornstarch |
1/4 cup orange juice |
1/2 cup orange marmalade |
kiwi, peeled and sliced (optional) |
Directions:
1. Pound chicken to 1/4 inch thickness.
2. In a small bowl, place egg, water, salt (optional) and pepper, stir to mix well.
3. Place coconut in shallow dish.
4. Dip chicken first in egg mixture, then in coconut, pressing to coat well.
5. Place oil and butter in nonstick frying pan. Cook chicken about 10 minutes or until brown and juices run clear.
6. Sauce:.
7. Place cornstarch in a small dish. Add orange juice and stir to mix well.
8. Place marmalade in small saucepan. Stir in orange juice mixture and cook over low heat and cook over low heat, stirring to thicken but do not boil.
9. Spoon over chicken, top with kiwi slices (optional).
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