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Crisp Coconut Chicken with Roasted Red Bell Pepper Sauce Recipe

Crisp Coconut Chicken with Roasted Red Bell Pepper Sauce Recipe

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Crisp Coconut Chicken with Roasted Red Bell Pepper Sauce

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Ingredients

Count

Nutrition

524

Calories

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Ingredients:

Serving

1 red bell pepper , roasted and chopped
1/2 tsp fresh lemon juice
1/4 tsp sugar
cayenne to taste
1 tbsp olive oil
1 garlic clove, minced and mashed to a paste with 1/4 tsp salt
1/8 tsp ground ginger
1 tbsp dijon-style mustard
1 whole skinless boneless large chicken breast (about 10 oz), halved
all-purpose flour seasoned with salt and black pepper for dredging the chicken
an egg wash made by beating 1 large egg with 1 tsp water
1 cup sweetened flaked coconut
2 tbsp unsalted butter
2 tbsp dry sherry

Directions:

In a blender purée the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth. In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut. Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere.
In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the Sherry, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it.
To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	524.42 Kcal (2196 kJ)
Calories from fat	318.52 Kcal
		% Daily Value*
Total Fat	35.39g	54%
Cholesterol	114.16mg	38%
Sodium	554.81mg	23%
Potassium	611.23mg	13%
Total Carbs	20.04g	7%
Sugars	2.66g	11%
Dietary Fiber	2.92g	12%
Protein	30.04g	60%
Vitamin C	60.3mg	101%
Vitamin A	1.6mg	54%
Iron	26.1mg	145%
Calcium	24.6mg	2%

Amount Per 100 g
Calories	174.25 Kcal (730 kJ)
Calories from fat	105.83 Kcal
		% Daily Value*
Total Fat	11.76g	54%
Cholesterol	37.93mg	38%
Sodium	184.34mg	23%
Potassium	203.09mg	13%
Total Carbs	6.66g	7%
Sugars	0.88g	11%
Dietary Fiber	0.97g	12%
Protein	9.98g	60%
Vitamin C	20mg	101%
Vitamin A	0.5mg	54%
Iron	8.7mg	145%
Calcium	8.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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