Balsamic Grilled Chicken Caprese Salad
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 15g||75%|
|Total Carbs 21g||7%|
|Dietary Fiber 3g||12%|
|Vitamin A 2%|
|Vitamin C 2%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/2 tsp.black pepper
2 large eggs
1 1/2 cupsunsweetened shredded coconut
1 cupPanko breadcrumbs
4 tbsp.coconut or canola oil
In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, whisk together the eggs. In the third shallow dish, combine the shredded coconut and the Panko breadcrumbs.
First, dredge each Perfect Portion lightly in flour. Then dip the floured chicken in the egg wash, letting the excess drip away. Next, dredge the egg washed chicken in the coconut-panko mixture, pressing lightly to make sure the coconut sticks.
Preheat your oven to 350°F. In a large skillet, heat the coconut oil over medium lo heat. Sauté the chicken 1 to 2 minutes per side until coconut is golden brown. Place the chicken on a rack over a foil lined baking tray. Place the baking tray in the oven and bake for 10 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Keep warm until ready to serve.
Serve Crispy Coconut Chicken with Basmati rice and your choice of dipping sauce. Sweet and sour, citrus chili or peanut sauce.
Crispy Coconut ChickenAdd Your Comment