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Coconut and Almond Chicken with Mustard Sauce |
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| Taken from Chef Mickey and Treasures from the Vault, and served at The Disney Village Resort at Disneyland. |
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| Ingredients: |
1/2 cup all-purpose flour
2 eggs lightly beaten
1/2 cup unseasoned bread crumbs
1/2 cup shredded coconut
1/4 cup blnached, sliced almonds
4 chicken breasts, boneless, skinless
oil for frying
Mustard Sauce
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| Procedures: |
Preheat oven to 350o.
Line a 13 x 9 x 2" baking pan with aluminum foil.
Put flour in a small bowl.
Lightly beat eggs in a separate small bowl.
Combine bread crumbs, coconut, and almonds in a third small bowl.
Place a large frying pan over medium heat and coat the bottom with oil.
Coat one chicken breast in flour, shaking off any excess, then dip in beaten egg.
Coat chicken thoroughly with the bread crumb/coconut mixture and place in the frying pan.
Repeat with remaining chicken breasts.
Fry chicken until golden brown on both sides, and place in baking dish.
Finish cooking in oven for 10 to 15 minutes, or until chicken is fully cooked.
Serve immediately with Mustard Sauce.
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| Notes: |
2021-01-10: We used 3 breasts and rescribed mustard sauce, served with rice, a Romaine salad, and a bottle of CSM Riesling.
2015-01-15: 5 chicken breasts; a good recipe do be done again.
2015-01-13: Added to our cookbook.
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02/11/2021
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