Coconut Chicken recipe

English: Longitudinal section of Cocos nucifer...

English: Longitudinal section of Cocos nucifera fruit, showing endosperm (Photo credit: Wikipedia)

My family enjoys a good chicken dinner. Sometimes they get a little bored.
So I thought I would try something new to change things up a bit.


Makes about 4 servings

2 Tablespoons of Butter
4 Whole Chicken Breasts
3/4 Teaspoon of Ground Ginger, or 1 Tablespoon of finely chopped fresh
1/3 Cup of Toasted Flaked Coconut
1/2 Teaspoon of Kosher Salt
1 Cup of Heavy Whipping Cream
Lime Wedges


In a 12 inch frying pan heat, the butter, and brown the chicken breasts on all sides.

Once the chicken is brown on all sides, sprinkle it with ginger, 3 Tablespoons of the coconut, and add
the salt.

Then pour the cream all over the chicken, and cook over medium heat. Cover and cook for about 10 minutes or until
the chicken breasts are white. Use a digital thermometer and when reaches an internal tempurature of 165 degrees its done. This is the best way to make
sure your meats are cooked.

Remove the chicken from the pan and arrange on a plate, and spoon the sauce over the top. Add the remaining coconut over the top
of the chicken breasts. You can serve this with fresh fruit, such as sliced bananas and papaya. You can also serve this with raisin pilaf. Just add
1/4 Cup of raisins to a box mix of chicken flavored rice.

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