Wednesday, 28 May 2008

Coconut Chicken with Pineapple Salsa

14 ounces chicken breast cut into fingers
salt/pepper
2 eggs - beaten
1 cup potato chips crushed - I try &
   pick "fancy" ones
1/2 cup coconut flakes
8 ounces diced pineapple - drained
1 jalapeno - seeded and minced
1 teaspoon fresh lime juice
1 tablespoon parsley roughly chopped


  • Preheat oven to 400 degrees.
  • Season chicken fingers with salt/pepper.
  • Place eggs in a shallow bowl and crisps with coconut into a separate shallow bowl.
  • Dip chicken fingers into egg. Coat both sides. Shake off excess. 
  • Dip into crushed chip mixture making sure it's coated on both sides. Pressing if necessary. Transfer to a rimmed baking sheet lined with parchment paper.
  • Bake for approximately 20 minutes.
  • While chicken is baking, into a medium bowl add: pineapple, jalapeno, lime juice, pinch salt, parsley. Mix to combine. Set aside.
  • Serve finished chicken with salsa.