Baked Coconut Chicken

Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 414 Calories

Ingredients

• 1 egg, beaten
• 15 gingersnap cookies, crushed
• 1 (13.5 ounce) can coconut milk
• 1 tablespoon butter, cut into small pieces
• 1.5 pounds chicken breast tenders
• 0.5 cup plain breadcrumbs
• 0.25 cup shredded coconut

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.

Step 3

Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.

Step 4

Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.