“Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.” - by katz
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- 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
Amount Per Serving (6 total)
- Calories
- 414 cal
- 21%
- Fat
- 24.8 g
- 38%
- Carbs
- 20.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (35)
Rate This Recipe
"WE LOVED THIS RECIPE! Salt would make this recipe perfect (but lack of salt isn't enough to demote it to 4 stars). Salt helps to compliment the sweetness. Salt your chicken before marinating in the co..." See moreconut milk. Add a little salt to the breadcrumb mixture. The ginger snaps add a wonderful flavor and this recipe would be lacking without them (since the ginger snaps have a nice spiced and sweet flavor). THe baking method is great, just coat the pan with coconut milk (don't drench the chicken) and it will be perfect. Don't forget the pats of butter ontop of the chicken while cooking:). We loved this N*R recipe...do try!"
Cher
"This was creative, unusual, fun to make but in the end it wasn't my favorite. I think the basic idea of coconut and ginger is great but this was much too sweet for my family's taste. I used unsweete..." See morened coconut but the gingersnaps is where all the sugar came from. I will try this recipe again without the cookies and add a little gorund ginger to the breading mix. "
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