Baked instead of fried these coconut crusted chicken breasts are delicious and are dairy and gluten-free. Feel free to use chicken thighs if you prefer. Serve with basmati rice and your choice of sauce. Sweet and sour, citrus chili or peanut sauce.
4 Pounds Boneless Skinless Chicken Breasts
1 1/2 Cups Coconut Milk
1/2 Lemon (Juiced)
2 Teaspoons Coconut Oil
1 Cup Gluten-Free Breadcrumbs
1 Cup Unsweetened Shredded Coconut
1 Tablespoon Chopped Fresh Sage
1 Teaspoon Dried Oregano
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In shallow dish combine coconut milk and lemon juice. Add chicken and marinate in refrigerator for 2 hours.
Preheat oven to 375 degrees.
Coat rectangular glass baking dish with coconut oil.
In large-size bowl combine breadcrumbs, coconut, sage, oregano, kosher salt, and pepper.
Remove chicken from coconut milk mixture and dip chicken in breadcrumb mixture. Place in prepared baking dish.
Place in oven 50 to 60 minutes until chicken is cooked through.
Remove from oven and serve warm.
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes
*Marinate 2 Hours
©Tiny New York Kitchen © 2021 All Rights Reserved