Rating: 4 stars
48 Ratings
  • 5 star values: 21
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

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

Recipe Summary

cook:
40 mins
additional:
3 hrs
total:
4 hrs
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

Nutrition Facts

414 calories; protein 28.1g; carbohydrates 20.8g; fat 24.8g; cholesterol 100.7mg; sodium 216.3mg. Full Nutrition
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