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Coconut Almond Chicken Recipe


This recipe is a holiday recipe that you can find at

Disney, it looks delicious. This is a full course recipe as it

has a salad and the meat. My family is not big salad eaters,

I love a salad but would omit it if I made this chicken seeing

as how I would be the only one to eat it. This meal is not

going to be a cheap one, I would serve this for Christmas eve

or if you are looking to do a non traditional Christmas dinner.

This recipe serves 4.


For the salad:

6c Asian greens mix

1c diced pineapple

1c quartered strawberries

1/2c julienne cut carrots

12 mint leaves torn in pieces


For the salad dressing:

1/4c honey

1/4c rice wine vinegar

1/4c canola oil

1/4c lime juice


For the coconut marinade:

1/2c whole eggs, mixed well

1/2c coconut milk

1/2tsp curry paste

1/2tsp kosher salt


For the almond breading:

1/2c all purpose flour

1c sliced, chopped almonds

1/2c coconut desiccated unsweetened

1/2tsp kosher salt


For the coconut almond chicken:

4 chicken breasts

1oz almond breading

1oz coconut marinade

1/2c mango puree

1/2c coco Lopez

1/2c almonds, sliced and toasted

4 lime wedges, quartered


Create:

For the salad, mix all ingredients for the salad and season

with salt and pepper. Make your salad dressing and add to the

salad, toss well and make sure all the salad is coated.


For the marinade mix all ingredients and place chicken into the

marinade for at least 2 hours.


Mix all the ingredients together for the almond breading.

Once the chicken is done marinating, place your canola oil in

the bottom of your baking dish. Dredge your marinated

chicken breasts in the almond flour mix, saute in a pan until

golden, turn and place chicken in your baking dish and bake at

400 degrees until golden and chicken is at 165 degrees.


After removing from the oven season chicken with the kosher salt

. Divide your salad among four plates, lay chicken partially on the

the salad and drizzle chicken with mango puree and coco Lopez using

a squeeze bottle with a fine tip. Garnish each plate with a few

toasted almond slices and a lime wedge.



 

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