Photo Credit: Jewish Press
Coconut Crusted Chicken with Plum Dipping Sauce
Yield: 3-4 servings
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Ingredients:
2 large eggs
½ cup coconut flour or other gluten free flour
1½ cups packaged unsweetened shredded coconut
12 oz. skinless, boneless chicken tenderloins or chicken breasts, sliced into 1-inch thick strips
6 tbsp. light extra-virgin olive or canola oil
Plum Dipping Sauce:
5 ripe plums, diced, pits discarded
3 tbsp. lime juice
¼ cup granulated sugar or agave nectar
½ tsp. ground cardamom
½ tsp. ground cinnamon
Directions:
- Beat eggs and set aside.
- In a separate bowl, combine coconut or other flour and shredded coconut.
- Dip chicken in egg mixture, then cover with coconut breading.
- Heat oil in a sauté pan over medium heat. Add chicken pieces a few at a time and fry them until cooked through and golden brown, about 3 minutes per side (depending on thickness of chicken).
- In a small saucepan combine plums, lime juice, and sugar or agave nectar and bring to a boil. Reduce heat and simmer until plums soften, about 10-15 minutes.
- Let cool, then stir in cardamom and cinnamon.
- Serve chicken at room temperature with plum dipping sauce.
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