Coconut Crusted Chicken Breast with Pineapple Rice
The fancy name of this dish in reality hides a very easy, relatively fast and delicious dish. Sounds kind of tropical right? Well it suits the current weather over here! Around 100 degrees F during the day, thunderstorm by night… which unfortunately managed to rip a few flowers off my precious tomato plants. Don’t worry much though, new ones appeared since then
The dish is really easy to prepare.
For the chicken:
Cut the chicken breast(s) in thin slices. Get them breaded in the following order> cover the slices with white flour, then submerge in a beaten egg, finally cover thoroughly with breadcrumbs mixed with shredded coconut (I used half and half to get a nice coconut flavour but not to overwhelm the original chicken taste – the Mr would not like that hehe). Fry them in oil or on a little olive oil.
For the rice:
Cook any rice you wish and mix with a handful of cubed pineapple (fresh is ideal, I only had canned – works just as great).
Serve the chicken over the rice and collect the compliments! And of course, enjoy