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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