Coconut Chicken

INGREDIENTS :

• 4 skinless, boneless chicken breasts
• 1 teaspoon vegetable oil
• 1 1/2 onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon chopped roasted garlic
• 1/2 (14 ounce) can coconut milk
• salt and pepper to taste
• 1 pinch crushed red pepper flakes
  

METHOD:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
4. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk.
5. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
6. Season with salt, pepper, and red pepper flakes.
7. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Source: Jamaicans.com

Jamaican Coconut Chicken

Jamaican Coconut Chicken

INGREDIENTS :

• 4 boneless, skinless chicken breast halves
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large egg -- slightly beaten
• 1 teaspoon water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup firmly packed, flaked coconut

1. Place chicken between two pieces of wax paper and gently pound to 1/4-inch thickness.
2. In small bowl, place egg, water, salt and pepper; stir to mix well.
3. In shallow dish, place coconut.
4. Dredge chicken, first in egg mixture, then in coconut, pressing to coat well.
5. In large non-stick frypan, place olive oil and butter over medium heat.
6. Add chicken and cook