Recipe For Cooking Coconut Chicken Breasts

Toaster Oven Chicken Recipes :: Baked and Roasted Chicken

Coconut Chicken Breasts

4 boneless chicken breast halves
1 Tbsp. cornstarch
1 tea. ground coriander
1/2 tea. salt
1/4 C. flour
2 egg whites
2 Tbsp. honey
1 1/2 C. sweetened shredded coconut
1 (12 oz.) jar orange marmalade

Wash hands with warm water and soap. Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a qt..

Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour.

In a bowl mix the egg whites and honey. Place the coconut in a second bowl.

Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Wash hands.

Bake at 400 degrees F for 17 min. or until thermometer reads 170 degrees F.

At the end of the first 10 baking min., rotate the tray in the oven to assure even cooking. After an additional 5 to 7 min. baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade.

Spear the chicken with long wooden picks to serve as appetizers.