Coconut Chicken and Rice

I wish I could remember where I got this recipe, but I cant, sorry!  Shawn doesn't really like coconut and I really do like coconut so I like to find ways to sneak it in to recipes :)  This recipe is great.  The combinations of breadcrumbs and coconut makes for a nice tasting and crispy crust.  The sauce is great with a little bit of sweet and spicy.

Coconut Chicken

4 chicken breasts (sliced in half, so you have eight  "thin" breasts), slightly pounded

Salt and pepper

3/4 to 1 cup flour

2 eggs

1 cup breadcrumbs (I used Panko)

3/4 to 1 cup unsweetened or unsweetened coconut--I used sweetened.

2-4  tablespoons extra virgin olive oil -- Depending on your pan, you may need to add more oil so the chicken doesn't stick.

Apricot Pineapple Preserves Sauce

1-1/2 cups apricot pineapple preserves (I just used apricot preserves)

2 can diced chilies (4 oz.)

2-4 tablespoon rice wine vinegar

2-4  tablespoons chicken stock

Garnish

4 scallions, whites and greens sliced

Sprinkle salt and pepper on each side of each halved and pounded chicken breast.

Have 3 dishes for coating the chicken. One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly.

Heat the olive in a large skillet over medium heat. Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture. Pan fry until deep golden in color on each side and the chicken is done.  You may need to add  extra olive oil so the chicken won't stick.

In a separate sauce pan, over medium heat, stir together preserves, chilis, vinegar, and chicken stock. Reduce until thickened, about 5 minutes.

Serve the chicken over rice, topping it with the Pineapple Apricot Sauce. Sprinkle green onions for garnish.  I add some fresh steamed broccoli and it was a perfectly balanced meal.