Sunday, September 21, 2008

Peanut Butter Coconut Chicken

This was dinner tonight, along with Cilantro-coconut rice (below). I sort of just made it up and was worried about it as I looked uneasily at the clumpy sauce consistency prior to cooking. However, Scott deemed it an addition to the "one of his favorite meals" list, and I have to say I thought it was pretty tasty too! (And naturally, I forgot to take pictures of any of it...we were too hungry and it disappeard too fast!)

Peanut butter coconut chicken

2 large frozen boneless, skinless chicken breasts

1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic salt
a good pinch of cayenne pepper
1 1/2 teaspoon good spicy curry powder (as hot as you prefer)
a dash of ginger
1/3 cup Better 'n Peanut butter ( (you can use regular PB too, but if you do I'd add a tbsp of brown sugar to this as well, as the Better 'n PB product is a touch sweeter than the regular stuff)

3/4cup flaked coconut (sweetened)
2-3 Tbsp butter

1. Preheat oven to 375.
2. Stir above together spices, and melt PB in the microwave ~25sec (don't burn it). Stir into spices.
3. Coat chicken with mixture as best as you can (it won't spread evenly but don't worry about'll thin and cook evenly in the oven)
4. Coat chicken in coconut, drizzle 1-2 Tbsp of melted butter over each breast (you don't have to add this but it does make it quite a bit tastier)
5. Bake ~20-35 min (really depends on size of chicken breast, so watch carefully and take out when no pink is left inside)

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