Coconut Chicken with Pepper Jelly
This Coconut Chicken was really tasty. With a sweet and crunchy crust and tender juicy chicken, it was delicious topped with a spoonful of sweet and spicy Pepper Jelly.
Starting with boneless, skinless chicken breasts, cut them in half, lengthwise (into cutlets) and season with House Blend.
In a shallow dish, add some panko bread crumbs. You can use plain or seasoned, I like using the herb seasoned kind, it makes a great combination of savory to the sweet coconut.
Add to that some sweetened coconut flakes and combine the two.
Beat an egg in another shallow dish and dip chicken in egg.
And then into the panko/coconut mixture.
Place breaded chicken into hot pan with a little oil. Brown on both sides, about 4 minutes, each side.
Place on a baking sheet and top with any leftover panko/coconut mixture. Bake in a 400 degree(f) oven for about 12-15 minutes or until crispy and golden brown and chicken is fully cooked through.
Yum! Let chicken rest for a few minutes before serving.
Have you tried our Pepper Jelly yet? Its made with a blend of 5 peppers, its the perfect combination of hot and sweet and is delicious spooned over creamed cheese with crackers. It was a great dip for the coconut chicken too!
I made My Favorite Fried Brown Rice and added some buttery peas to it, it was delicious with the chicken.
You can serve the Pepper Jelly on the side, like this.
Or spoon it right on top of the chicken!
Either way, you get the perfect bite. Crispy, crunchy, sweet coconut, tender, juicy chicken and sweet and spicy jelly, all in one!
RECIPE
COCONUT CHICKEN WITH PEPPER JELLY
| Prep Time: 10 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 4 |
Ingredients:
- 2 boneless, skinless chicken breasts, cut in half lengthwise (into cutlets)
- SplenDishes House Blend
- olive oil
- 3/4 cup panko bread crumbs
- 1/2 cup sweetened coconut flakes
- 1 egg, beaten
- SplenDishes Pepper Jelly
Directions:
Preheat oven to 400 degrees(f).
In a shallow dish, combine panko bread crumbs and coconut. And in another bowl, beat egg.
Season chicken cutlets with House Blend.
Dip cutlets into egg, then into panko/coconut mixture, coating both sides well.
Place breaded chicken into hot pan with olive oil.
Brown on both sides, about 4 minutes per side.
Place on baking pan and top with any left over panko/cocnut mixture and bake for 12-15 minutes until chicken is cooked through and crispy and golden brown.
Let chicken rest for a couple minutes before serving.
Serve over Fried Brown Rice and a spoonful of Pepper Jelly.
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