March 27, 2010

CRISP COCONUT CHICKEN WITH ROASTED RED BELL PEPPER SAUCE

1 red bell pepper, roasted and chopped
1/2 tsp. fresh lemon juice
1/4 tsp. sugar
Cayenne to taste
1 tbsp. olive oil
1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt
1/8 tsp. ground ginger
1 tbsp. Dijon-style mustard
1 whole skinless boneless lg. chicken breast (about 10 oz.), halved
All-purpose flour seasoned with salt and black pepper for dredging chicken
An egg wash made by beating 1 lg. egg with 1 tsp. water
1 c. sweetened flaked coconut
2 tbsp. unsalted butter
2 tbsp. dry sherry

In a blender, puree the bell pepper with the lemon juice, sugar, cayenne, oil, and salt and pepper to taste until the sauce is smooth.

In a small bowl, whisk together garlic paste, ginger, and mustard and spread the mixture onto both sides of the chicken.

In separate bowls, have ready the seasoned flour, egg wash and coconut. Dredge the chicken in the flour, shaking off the excess, dip it in egg wash, letting the excess drip off, and coat it thoroughly with coconut, pressing the coconut to make it adhere.

In a large oven-proof skillet, heat the butter over moderately high heat until the foam subsides and in it saute the chicken for 2 minutes on each side, or until the coconut is golden. Add the sherry, transfer the skillet to a preheated 375 degree oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. Serves 2.

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