Monday, January 10, 2011

Cashew Coconut Chicken

40 Oz of Boneless Skinless Chicken Breasts
1 TBSP Low Sodium Soy Sauce (I Use Wang Chen)
1 TBSP Chopped Jalapeños
3 TBSP Diced Garlic
5 TBSP Balsamic Vinegar
1/4 Cup Lemon Juice
14-15 Oz Coconut Milk
 Covered Bowl 

Put All Ingredients in Bowl And Mix
Add Chicken, Cover And Refrigerate 4-6 hours

Breading Mixture
1 or 1 1/2 Cups Panko Bread Crumbs
1/4 TSP Sea Salt
1/4 TSP Ground White Pepper
2 TBSP Curry Powder
1 TBSP Ground Ginger or Dried
1/4 TSP Freshly Ground Nutmeg or Dried
2 TBSP Freshly Ground Cinnamon or Dried
2 TBSP Fresh Basil Leaves, Freeze Dried, or Dried
1 TBSP Fresh Dill Leaves, Freeze Dried, or Dried
1/4 Cup Crushed Cashes 
1/4 Cup Shredded Coconut
Large Bowl

Mix All Ingredients in Large Bowl
Place Each Piece of Chicken In Breading Mixture And Coat on Both Sides
Add Chicken to Baking Dish Coated With 1 TBSP Extra Virgin Coconut Oil
Pour 2 TBSP Melted Heart Healthy Butter Blend Over Breaded Chicken

Bake 375 45 Minutes or Until Temp is 165 Degrees

Heart Healthy Butter Blend

Chicken Marinating

Ready To Bake

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