Chicken and rice. I've seen quite a few recipes lately featuring these two delectable dishes. So I decided upon myself to have some chicken and rice. Luckily, I still had some white rice in the fridge that hadn't spoiled yet. That saved me the trouble of having to cook a new batch. I made some Pinoy Style Garlic Fried Rice.
I've been wanting to do something with chicken nuggets. I had gotten some coconut flakes over the weekend and I figured why not use that for the breading. Mix it in with some panko crumbs. another great excuse to use up another chicken breast from the big bag from Costco.
A herby-coconut flavor that I had dipped in some banana ketchup and I was happy and filled and later went to bed happy. Did I mention that this is baked? No? Well, they are. and they're really good. Better than that those Mcd's "nuggets".
Serve 2-3
Coconut Crusted Baked Chicken Nuggets
1 Large Chicken Breast
3 Tbsp All Purpose Flour
1 egg (beaten)
1 c panko crumbs
1 c coconut flakes
salt
pepper
1 tsp dry thyme
1 tsp dry oregano
1 tsp dry parsley
Preheat oven 375˚F
Pat the chicken breast dry of any water and cut into cubes. Season with salt, pepper, thyme, oregano, and parsley. Then coat the chicken with the all purpose flour.
In two separate dishes, one should contain the beaten egg and the combines panko and coconut in another. Season both with a little salt.
After coating the chicken with the flour, dredge them in the egg and then into the coconut mixture.
Place them on a lightly greased baking sheet.
Baked for 20-25 min. After 12-15 min, turn the chicken to get an even browning on both sides.
