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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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Tags: chicken
This was great! It didn’t have a coconut flavor-which I was happy about cuz one of us doesn’t like coconut. But it was very flavorful and moist.
can the coconut chicken be frozen? Sorry with all these questions re freezing. These recipes look great and I need to often freeze.
Thank you
Esther Swick
Breaded chicken does not freeze well. It does not retain its crispiness.