Wednesday, February 22, 2012

Coconut Banana Chicken with Pineapple

This was just something that sparked in my imagination. I had coconut milk on hand and wanted to try something different. I went in search of ideas but of course nothing seemed just right. So I had to strike out on my own.
I made it with a side of coconut rice and some steamed broccoli

4-5 chicken breasts
3/4 cup coconut milk
1/4 cup pineapple juice

salt and pepper to taste
2 1/2 cups crushed corn flakes

1/4 cup coconut milk
2 bananas, sliced

2 cups pineapple, cut into chunks

1/4 cup melted butter

Place chicken breasts in a dish and cover with mixture of coconut milk and pineapple juice. Allow to marinate several hours.

Preheat oven to 350
Place pineapple in the bottom of baking dish.

Place 1 1/2 cups of the corn flakes in a shallow dish, add salt and pepper to taste.

Take each piece of chicken and place in the corn flakes, turning to coat well and place on top of the pineapple and drizzle with 2 TB melted butter

Bake in preheated oven for 30-35 minutes.

While the chicken in baking
In another dish place 1/4 cup coconut milk and dip the banana slices

Place remaining cornflakes in a bag and add dipped banana slices. I blow a little air into the bag, hold tight and shake gently to coat them all.

Place banana slices over the chicken pieces, drizzle remaining 2 TB of butter. Sprinkle with a bit of flaked coconut if desired.  Bake 15-20  more minutes until chicken reaches at least 165.

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