CHICKEN BREASTS WITH SAUCE & PIECES OF GOLD

Chicken Breasts With Sauce & Pieces of Gold image

"This recipe was submitted for the RAIDERS OF THE LOST PANTRY Contest. Tenderised chicken breasts coated in coconut, with a rum-flavoured sauce and "pieces of gold" -- canned peach slices. Just what the pirates ordered."

Provided by Zurie

Categories Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

4 -5 boneless skinless chicken breasts
flour (keep at hand)
salt (keep at hand)
5 teaspoons dry chicken seasoning, use any piquant seasoning ((or more)
2 eggs, beaten
1/2 cup unsweetened desiccated coconut
1 tablespoon butter (I used more)
2 tablespoons oil (use more if necessary)
190 ml evaporated milk or 3/4 cup evaporated milk
2 teaspoons ginger, freshly grated
1 tablespoon honey
1/2 teaspoon coarse black pepper
1/2 teaspoon nutmeg (optional)
2 tablespoons rum (can use more) or 1/2-1 teaspoon rum flavoring
1 tablespoon cornflour
14 ounces peach slices, drained

Steps:

On a board dusted with flour, flatten the chicken breasts carefully with a meat mallet, or anything else which will do the job.
Use enough of a good, piquant dry seasoning (such as one made for chicken) and a little salt, and sprinkle liberally over the breasts, pressing it in with your hands.
Also drain the can of peach slices in a sieve, and keep aside.
To make the sauce, measure out 6 fl.oz. (about 3/4 cup) of the evaporated milk in a small pot. Whisk in the grated ginger, honey, black pepper and nutmeg, and add a pinch of salt.
Put the rum (you can use 3 Tblsp if you want) in a small bowl, and stir in the cornflour until the mixture is smooth. Add this to the milk.
Bring this sauce mixture to boiling point while stirring, and as soon as the sauce thickens, remove from the heat, set aside, and cover.
Now pour the beaten egg on to a plate, and the dessicated coconut on another plate. Heat a skillet over quite high heat, and add the butter and oil.
Coat each seasoned chicken breast in the egg, let egg drip off, and coat with the coconut. Keeping the heat fairly high, fry the chicken breasts, about 2 minutes to a side, pressing down now and then, until nicely browned, and flip over for another 2 minutes or so. (The breasts are thin, so they cook quickly).
Arrange the chicken breasts on a platter so their ends overlap slightly. Spoon the sauce down the centre of the row of breasts. Do not cover the chicken with the sauce -- serve extra sauce separately.
Arrange the peach slices close together on the sauce and the breasts, so you have a row of "pieces of gold". The sweetness goes well with the chicken and sauce. Serve with rice and baby peas, the extra rum sauce, and a green salad.
(You may have peach slices left over -- this can be used on the kids' breakfast cereal next morning).