Coconut Breaded Chicken

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coconut-breaded-chicken

2 chickens cut in 1/8’s
¼ cup Dijon mustard
1 ½ cup coconut milk
2 cups bread crumbs
Salt and pepper to taste
3 tablespoons honey

Spread Dijon mustard all over the chicken. Cover all sides of chicken. Dip chicken in coconut milk then in the breadcrumbs. Generously season with salt and pepper. Drizzle the honey over all the chicken pieces. Preheat the oven to 425 degrees. Cook the chicken for 1 hour and 15 minutes to 1 ½ hours. It should be crisp on the outside and moist on the inside.

Wine suggestion:
sweet: Baron Herzog Jeunesse Chardonnay
regular: Rashi Pinot Grigio
available at OnlineKosherWine.com.

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This entry was posted on Sunday, February 7th, 2010 at 1:58 am and is filed under Shabbos Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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