Crispy Coconut Butterfly Boneless Chicken Breast
From the previous post, we already knew how to make a tasty orange ginger chicken for a family feast. Today, we are going to learn how to make Crispy Coconut Butterfly Boneless Chicken Breast!
- Servings: 4
- Prep Time: 10 minutes plus marinating time
- Cook Time: 30 to 45 minutes depending on size of chicken breasts
- 2 whole boneless skinless free range chicken breasts, butterflied by cutting from the outer edge inward across the center of the breast to create a butterfly of two thin slices of breast meat joined in the center.
- For the marinade:
- 1 cup coconut milk
- 1 lime, juiced
- 2 cloves garlic, chopped finely
- 1 small white onion, chopped finely
- For the coating:
- ⅓ cup coconut flour
- ⅓ cup all-purpose flour of your choice (gluten-free, ancient grain, sprouted, etc.)
- ½ cup coconut flakes
- ½ tsp. dry mustard
- ½ tsp. cumin
- ½ tsp. ground cardamom
- A dash of sea salt
- A few turns of the peppermill
The preparation for marinating can be done the night before or in the morning for a supper dish. Wash and pat dry chicken breast pieces. Prepare marinade mix in small glass pan and set the chicken pieces in the marinade. Leave at room temperature for one hour, then refrigerate until one hour before baking, then return to counter top to bring to room temperature.
Preheat oven to 350°F. Prepare an oven safe pan with baking/roasting rack. Mix the coating ingredients in a large flat pan or wide bowl. Remove chicken from marinade and immediately dredge through coating mix. Place each piece on the baking rack.
Bake for 20 minutes, turn pan 180 degrees and bake an additional 10 minutes. Test for doneness (165°F minimum) and continue baking if not fully cooked. Serve with green salad, fresh steamed zucchini, kale or spinach and basmati rice or quinoa.
Tip: Butterflying a chicken breast is not as difficult as it might seem. Use a sharp knife and lay the breast flat on the cutting board. Place your hand palm side down on the breast and gently hold it in place while finding the middle of the outside edge of the breast with the sharp edge of the knife. Bend down and look at the breast at eye level to see the flat of the knife and where it is cutting.
Carefully (!) cut straight through gently and steadily and then flip the top up to check your depth as you go. If you have never butterflied a chicken breast, ask your butcher to cut it for you the first time so you can see it.
Originally posted 2020-08-25 16:35:13.