In the last few days I have tried several new recipes and I wanted to share them with you.
Last night I made this coconut chicken with apricot sauce.
(I borrowed the picture) I also added a little cayenne pepper to my dredging mixture...oh and I added a little soy sauce and water to the apricot sauce to thin it down, I then warmed it before putting it over the chicken.
It was a HIT!! Everyone loved it and cleaned their plates...the yummy sauce even prompted McKinley to eat rice which he usually does not care to eat.
Yield: 4 servings
1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
I also tried grilled sweet potatoes with a maple butter sauce from Sunny Anderson on Food Network. I prefer my sweet potatoes really soft and this version left them still a little firm, next time I will bake them in the oven. The maple butter was out of this world!! I licked the spoon a few....dozen times. lol
Ingredients
- 3 sweet potatoes, each cut into 8 lengthwise wedges
- 3 tablespoons olive oil
- Maple Butter, recipe follows
- Flaked sea salt, to taste
- 1 tablespoon chopped fresh flat-leaf parsley, for garnish
Directions
Heat grill to medium-high heat.
Place the wedges in a large bowl and drizzle with oil. Season with salt and pepper and toss to combine. Place on the grill, cooking on all sides until cooked through, about 10 minutes total. Remove and drizzle or brush with a bit of maple butter, sprinkle with salt and parsley to finish.
Maple Butter:
- 6 tablespoons unsalted butter, softened
- 1/4 cup maple syrup
- 1/2 teaspoon allspice
In a bowl, blend the butter, maple syrup and allspice together until light and smooth. Refrigerate and use as a spread or melt and drizzle over pancakes, grilled sweet potatoes or popcorn. Yield: 1/2 cup
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