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)