Saturday, May 12, 2007

Mother's Day Coconut Coated Chicken Strips

NOW you've got enough information to make a complete Mother's Day Dinner. Print off all of the recipes that I've posted throughout the week and give them to your husband or kids who are old enough to cook and...ENJOY!

3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless chicken breasts, cut into strips
1 cup flour
salt and pepper to taste
6 eggs, beaten
1 (2 pound) bag shredded coconut
3/4 to 1 cup peanut oil
1/4 cup heavy whipping cream

In a large bowl mix 1/4 cup of pineapple juice, 1/4 cup of cream of cocunut, soy sauce, brown sugar and wine vinegar. Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight. In a pie plate, combine flour, salt and pepper. In a bowl beat eggs and mix with 1/4 cup cream of coconut. In another bowl pour shredded coconut. Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut. In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat. Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut. Remove chicken and drain any leftover oil. Place 1/2 cup pineapple juice and 1/2 cup cream of coconut and heavy whipping cream in pan. Cook until thick, scraping drippings from bottom of the skillet. Pour sauce over chicken strips.

1 comment:

Petite Mom Blogger said...

Sounds yum-o! :) Happy Mother's Day!