SERVES 8 | ACTIVE TIME 30 Min | TOTAL TIME 75 Minutes
½ cup fresh lime juice (approximately 3 limes)
zest of 3 limes (reserve a pinch for garnish)
3 garlic cloves, minced
1 cup Silk Original Coconutmilk + 1 tablespoon, divided
2 teaspoons kosher salt, divided
½ teaspoon fresh ground black pepper
2 pounds boneless skinless chicken breasts, washed and trimmed
4 cups corn flakes cereal
2 cups sweetened flaked coconut
2 large eggs
1 cup unseasoned bread crumbs
olive oil spray (aerosol or non-aerosol)
lime juice and zest, garlic, coconut milk, 1 teaspoon salt and pepper
in a measuring cup. Beat with a fork to combine. Set aside.
chicken breasts on a cutting board, using a fork, prick the chicken
several times to help tenderize the meat. Cut chicken into bite size
pieces. Place chicken in a 1 gallon resealable zip top bag. Place in
the refrigerator to marinate (30 minutes, up to over night).
Preheat oven to 425°F. Prepare 2 baking sheets with olive oil spray. Set aside.
coatings. In a 1 gallon zip top bag add corn flakes. Seal and press
on bag to crush cereal. Once crushed up to small pieces add coconut and
1 teaspoon salt. Toss to combine. Set aside.
In a medium dish beat 2 eggs and a tablespoon coconut milk until well combined. Set aside.
In a 1 gallon zip top bag add bread crumbs. Set aside.
Remove chicken from refrigerator and drain marinade.
up your prep station on a clean counter: marinated chicken, bread crumb
bag, egg wash, coconut mixture and baking sheet. (Or reverse it if you
prefer your baking sheet on the far left side).
A few pieces at a time toss chicken into bread crumbs, toss to lightly
coat. Transfer chicken pieces into egg wash. Toss chicken to coat and
place into coconut mixture. Toss to coat well and press coconut mixture
onto chicken if necessary. Place chicken onto prepared baking sheet.
Once the baking sheet is full, spray lightly with olive oil spray and
set aside while you prepare the second sheet.
Prepare the second
sheet the same as the first. Place baking sheets into oven and bake for
12-15 minutes. Flip chicken bites after 10 minutes. Cook until coating
is golden brown and chicken is cooked through.
Garnish with reserved lime zest, serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.