Coconut Chicken with Pineapple Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It's easy to bring a tropical taste to your table with this interesting chicken dish. The vinaigrette adds a nice tart touch to the slightly sweet coconut coating. Ingredients:
1 cup crushed shredded wheat cereal |
3/4 cup flaked coconut |
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
2 eggs, beaten |
1 tablespoon each cornstarch and sugar |
1/3 cup water |
1/3 cup white vinegar |
1 tablespoon butter |
1/2 cup chopped green pepper |
1 small onion, chopped |
1 cup drained pineapple chunks |
1 tablespoon chopped pimientos |
Directions:
1. In a shallow bowl, combine cereal and coconut. Remove skin from chicken if desired. Dip chicken pieces in eggs, then coat with coconut mixture.
2. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
3. Meanwhile, in a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add vinegar and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Add green pepper and onion; cook until onion is softened. Stir in pineapple and pimientos; heat through. Serve with chicken. Yield: 4 servings.
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