Monday, August 20, 2007
Coconut Chicken Bites

Print a PDF of this recipe here.

3-1/2 cups sweetened shredded coconut
2 tea ground cumin
¾ tea ground coriander
½ tea cayenne pepper
salt and freshly ground pepper
2 pounds boneless chicken breast, cut into 1-inch pieces
2 eggs beaten to blend
Dijon Mustard

Toast coconut on heavy large baking sheet in 325 oven until golden brown. Stir frequently, about 15 minutes. Transfer to bowl and cool. Coarsely grind in batches in processor using on/off turns.Butter 2 heavy large baking sheets. Mix cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken pieces, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completely. Transfer to prepared sheets. Cover and refrigerate for 1 hour. (can prepare 1 day ahead)Preheat oven to 400. Bake chicken until crisp and golden, turning pieces over once, about 12 minutes. Arrange chicken on platter. Serve warm or at room temp with Dijon mustard.

tip jar heart imageTip Jar
I love writing for all my Sweetnicks readers every day, and sharing little bits of our Food & Life with all of you. If you've enjoyed coming here and would like to leave a tip, this is your opportunity to do so. All monies go towards Sweetnicks' operating costs. Thank you!