Wednesday, September 22, 2010

Coconut Chicken Strips with Orange Marmalade Dipping Sauce

This recipe is light, fairly easy to make and very tasty.  First, prepare the Dipping Sauce.  Stir together Orange Marmalade with Prepared Horseradish.  I like mine flavorful and use a 1:1 ration.  Make yours to taste.   Using a meat tenderizer, pound Chicken Breasts to a consistent thickness.  Cut each breast into 4 strips lengthwise.  I used 3 breasts netting 12 strips.  Add 1 Egg White with a Splash of Water to a flat dish and mix until combined.  To a second flat dish, add 1 Cup Coconut.  Preheat oven to 200.  Line a baking sheet with a cooling rack.  Preheat a large skillet over medium heat.  Add 2 Tbl Olive Oil and swirl to coat.  One at a time, add chicken strips to the egg wash then the coconut and add to the hot skillet.  Once golden brown, turn over.  Cook the second side and when done, place on the cooling rack and place in the oven.  Remove any coconut bits from the skillet.  If the pan gets too dry, add more live oil.  Keep cooking in batches until all of the chicken is cooked.  Serve immediately with the Orange Marmalade Dipping Sauce.

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