Saw this recipe on Good Chef Bad Chef and decided to cook it since we had chicken breast we had to use by today 😀 I doubled the recipe as seen though lots of eggs left over for a ginger coconut omelet 😛 Hubby thought it was good so I’m happy^^ Oh yea, I also sprinkle some salt over the cooked fillets to make it tastier 😀
Ingredients
- 4 x 150 g chicken breast
- 1 cup wholemeal breadcrumbs
- ½ cup shredded coconut
- 2 tbsp. fresh grated ginger
- 1 tsp. smoked paprika
- 2 eggs, lightly beaten
- 2 tbsp. coconut milk
- ½ lime zested
- 2 tbsp. coconut oil, for cooking
- lime wedges, to serve
Method
- In a bowl mix the dry ingredients
- 1 cup bread crumbs
- ½ cup shredded coconut
- 2 Tbsp ginger
- lime zest [I didn’t include this as we didn’t have it]
- 1 tsp smoked paprika.
2. Mix in another bowl,
- 2 eggs
- 2 Tbsp coconut milk [Replaced it with milk]
3. Dip each fillet in the beaten egg mixture to coat all over then transfer to the coconut-breadcrumb bowl and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
4. In a large frying pan add the 2 Tbsp coconut oil, place the crumbed fillets on it. And cooking for approximately 5 minutes, depending on their thickness, turning once.
5. Serve, drizzled with the juice of the limes and a dressed salad.
