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Baked Coconut Chicken
Baked Coconut Chicken
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
240 minutes
Coconut milk marinated chicken, coated in a crispy blend of shredded coconut, breadcrumbs, and ginger, and baked to perfection.
Ingredients:
  • 1.5 pounds chicken breast tenders
  • 1 (13.5 ounce) can coconut milk
  • 0.5 cup plain breadcrumbs
  • 15 gingersnap cookies, crushed
  • 0.25 cup shredded coconut
  • 1 egg, beaten
  • 1 tablespoon butter, cut into small pieces
Instructions:
  • In a spacious bowl, gently nestle the chicken pieces. Drizzle an ample amount of coconut milk over the chicken until fully submerged. Chill in the refrigerator for 3 hours.
  • Preheat the oven to 375°F (190°C) for the perfect temperature to bake your delicious dish.
  • In a bowl, mix breadcrumbs, gingersnap cookies, and coconut. Dip chicken in beaten egg, then coat with breadcrumb mixture. Place chicken in a 9x13 casserole dish. Top with butter pieces and pour coconut milk to cover the bottom.
  • Roast in the oven until the chicken is fully cooked through, approximately 40 minutes.

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