Tuesday, February 4, 2014

Hawaiin Chicken

4 chicken breast halves
Salt & pepper to taste
1 egg, beaten
1/3 cup orange juice concentrate
2/3 cup coconut
2/3 cup bread crumbs ( I prefer Planko)
1 tsp. curry
1/4 cup butter, melted

Salt & pepper chicken pieces.
In a bowl mix egg and orange juice.
In another bowl mix coconut, bread crumbs, and curry

Preheat oven to 350 degrees.  Dip chicken in egg and orange juice.  Then dip into breadcrumb and coconut mix.  Place in a baking dish sprayed with non-stick.  Dish needs to be large enough that the pieces don't touch.  Bake 30-40 minutes or until chicken is done and juices run clear.

Lillian: This one was one from my sister, Lois. She loved to try making foods in a different way. I don't know where she found this recipe, but she gave it to me to enter into a book that she had previously written recipes in and sent to me.

Martha:  Sis, when I made this dish I had my doubts.  I like coconut shrimp but wasn't quite sure I would like coconut on my chicken and even more unsure about the orange juice.  But...I made it anyway.  It was wonderful!  I wasn't sure if I should use unsweetened coconut or sweetened and when I got ready to put everything together I found that I had sweetened coconut only.  I'm not sure which you use but you can bet I'll always use the sweetened.  The sweetness added a unique and delicious taste.  As for the orange juice, I didn't really taste it that much but I believe that may be what made it so juicy and tender.  This dish is tops for me!

Tip:  When you don't have the specific casserole baking dish called for in a recipe, it's best to think big. Opt to use a pan of equal or slightly greater volume. However, if you substitute a pan that is shallower than the one specified, reduce the baking time by 25 percent, if the pan is deeper increase the baking time by 25 percent.