Butter (for greasing)
8 thin chicken breasts (580 g)
2 finely mashed garlic cloves
1/2 teaspoon of salt
2 cups of fresh shredded coconut (260 g)
1/4 teaspoon of grated lime zest
4 drops of pepper sauce
1/2 teaspoon of cumin
1/2 cup of all-purpose flour (60 g)
3 lightly beaten eggs
For the sauce
1/2 cup of honey (120 ml)
1/4 cup of soy sauce (60 ml)
2 tablespoons of vinegar
2 tablespoons of chopped green onion
Butter (for greasing)
8 thin chicken breasts (580 g)
2 finely mashed garlic cloves
1/2 teaspoon of salt
2 cups of fresh shredded coconut (260 g)
1/4 teaspoon of grated lime zest
4 drops of pepper sauce
1/2 teaspoon of cumin
1/2 cup of all-purpose flour (60 g)
3 lightly beaten eggs
For the sauce
1/2 cup of honey (120 ml)
1/4 cup of soy sauce (60 ml)
2 tablespoons of vinegar
2 tablespoons of chopped green onion
Preheat oven to 350°F (medium)
Grease a medium-sized baking dish with butter
Set aside
Season the chicken breasts with garlic and salt
In a medium bowl, mix together the coconut, lime zest, pepper sauce, and cumin
Dredge the chicken breasts in flour, then in eggs, and finally in the coconut mixture
Arrange them in the prepared baking dish and bake at 350°F (preheated) until cooked through and golden brown, flipping halfway (about 20 minutes per side)
Prepare the sauce: In a medium pan, combine all ingredients except green onion and bring to a boil over high heat (about 5 minutes)
Remove from heat, add green onion, and transfer to a serving dish
Arrange the chicken breasts in a serving tray and serve with the sauce on the side
613 calories per serving
