Rating: 3.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Caribbean jerk seasoning delivers a bit of a kick to Coconut Chicken with Pineapple Fried Rice.

Recipe by Southern Living November 2013

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.

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  • Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.

  • Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.

  • Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with salt and black pepper to taste. Serve with fried rice.

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