Thursday, April 28, 2011

Coconut Chicken and Smashed Sweet Potatoes

Tonight for dinner I made one of our favorites!
Coconut Chicken and Smashed Sweet Potatoes. It was delicious!

Coconut Chicken
2 eggs, beaten
2 tbsp water
1 cup coconut
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 1/2 lbs boneless, skinless chicken breasts, cut into strips
4 tbsp melted butter

In a shallow dish, mix together coconut, flour, salt, pepper, and garlic powder. In another shallow dish, beat 2 eggs with the water.
Dredge the chicken in the egg wash, then coconut mixture. Place chicken on sprayed cookie sheet. Drizzle each piece with a little melted butter. Bake at 400 degrees for about 25 minutes.

Dipping Sauce:
Combine 1/4 cup orange marmalade with 2 tbsp Dijon mustard. Serve with chicken.

Smashed Sweet Potatoes
2 1/2 lbs sweet potatoes, peeled and chopped
1 cup chicken stock
1/4 cup honey
juice of 1 lemon
salt and pepper
nutmeg to taste

Boil potatoes until tender. Drain and return them to pot. Mash with stock, honey, salt, pepper, and nutmeg. Serve and enjoy!

(sources: adapted from Anna Can Cook and Rachael Ray)

1 comment:

  1. Oh goodness. I NEED to try those smashed sweet potatoes. Yum! Thanks for sharing!