• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 to 3 1/2 pounds chicken pieces(breasts, thighs and legs)

  3. 2 tbsp. dijon mustard

  4. 1/2 cup canned cream of coconut, well stirred

  5. 1/2 cup fine dry breadcrumbs

  6. 1/2 cup shredded fresh coconut

  7. 1/2 cup shredded dried coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Butter a large roasting pan. Coat chicken on all sides lightly with mustard. Place coconut cream in a shallow bowl. Combine breadcrumbs, fresh and dried coconut in a pie plate. Dip chicken in coconut cream to coat, shaking off excess. Dredge chicken in breadcrumb mixture, pressing lightly to adhere. Place chicken in prepared pan. Cover pan with foil and bake chicken 20 minutes. Increase oven to 450 degrees and uncover chicken. Roast chicken an additional 15 to 20 minutes until golden and cooked through.


Send feedback