Friday, July 19, 2013

Coconut chicken strips

One dish served two ways
Coconut chicken strips with Honey mustard dipping sauce
Coconut chicken salad with Honey mustard vinaigrette
 Coconut chicken salad with Honey mustard vinaigrette

Coconut chicken strips
Ingredients: (serves 4)

4 boneless, skinless chicken breasts cut lengthwise into 4 strips
1 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup all-purpose flour
2 large eggs
1 cups panko bread crumbs
1 cup shredded coconut
3 tbsp fresh ginger grated OR 1 tbsp ginger powder(I used fresh)
  1. Preheat oven to 375 F
  2. Season the chicken strips with salt and pepper.
  3. Make a breading station. In the first bowl put some flour. In the second bowl, whisk eggs. In a third bowl, mix together panko, coconut, and ginger.
  4. Dredge the chicken strips lightly first in the flour mixture and then into the eggs, and then the bread crumb mixture. Place on the prepared baking sheet. 
  5. Bake at 375 F for 10 to 12 minutes till cooked through.
  6. Alternately fry these strips till crisp and golden brown on the outside and fully cooked on the inside.
  7. Serve as is with a dipping sauce or on salad greens with a vinaigrette.
Honey mustard Vinaigrette

1 tbsp olive oil
1 tbsp honey
1 tbsp red wine vinegar
1 tbsp dijon mustard (I used old fashioned grainy mustard)
For the salad
Serve the chicken strips over salad greens, sliced cucumber, tomato, radish and grated carrots drizzled with some vinaigrette.

Baked Coconut chicken strips with Honey mustard dipping sauce

Honey Mustard dipping sauce
Typically made with mayonnaise, this delish dipping sauce is a must with any chicken nuggets. Substitute mayonnaise with hung yogurt and you will not miss anything except the calories.

1/2 cup old fashioned grainy mustard
1/2 cup honey
2 tablespoons hung yogurt (see below)
1 tablespoon red wine vinegar
Salt and pepper to taste
Whisk all ingredients together in a bowl and serve.

How to make hung yogurt
Place a sieve lined with cheese cloth over a bowl. Put 1 cup yogurt on the cheese cloth, cover and place in the refrigerator overnight. All the water from the yogurt will filter out into the bowl leaving a thick creamy hung yogurt perfect for marination. Use this for marination or as a substitute for cream in any recipe. A great healthy option.

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