COCONUT CHICKEN WITH PINEAPPLE FRIED RICE

Coconut Chicken with Pineapple Fried Rice image

Provided by Daily Inspiration S

Time 50m

Number Of Ingredients 17

4 6-oz. boneless, skinless chicken breasts
1/4 c cornstarch
1 Tbsp caribbean jerk seasoning
2 large egg whites
1 c sweetened flaked coconut
1 c panko breadcrumbs
3 Tbsp canola oil
PINEAPPLE-FRIED RICE
3 Tbsp butter
1 c diced fresh pineapple
3/4 c diced sweet onion
1 tsp asian chili-garlic sauce
3 c cooked, cooled basmati rice
1/2 c red bell pepper, diced
3 Tbsp fresh cilantro, chopped
2 tsp fresh lime zest
1/2 c loosely packed fresh cilantro leaves, chopped

Steps:

1. Preheat oven to 325 degrees. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third dish.
3. Dredge the chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut/breadcrumb mixture, pressing gently to adhere.
4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medum heat 1-2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325 degrees for 15-20 minutes or until chicken is done. sprinkle with salt and black pepper to taste. Serve with fried rice.
5. To make the fried rice - melt 3 tbsp. butter in a large nonstick skillet over medium-high heat. Add 1 cup diced fresh pineapple, 3/4 cup onion and 1 tsp. Asian chili-garlic sauce, and saute 6-8 minutes or until onions are lightly caramelized. Add 3 cups cooked, cooled basmati rice, 1/2 cup red bell pepper, 3 tbsp. chopped cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add salt to taste.