I made some macadamia nut pesto on Sunday night, and was brainstorming on what I should make for a side, and I thought! Coconut chicken!!
4 boneless skinless chicken breasts (I like to cut mine in half to make them thinner, but you can pound them out thinner instead if you prefer)
1 cup of panko breadcrumbs
1/2 cup flaked coconut
3 eggs (beaten)
The night before you intend to make this dish put the chicken into a long casseroll dish and lay them side by side. Pour the can of coconut milk overtop evenly and be sure to spread the thick part of the milk evenly overtop as well. Let them sit in the fridge overnight.
When you're ready to make these, pre-heat the oven to 400 F.
Fill a long dish with the panko breadcrumbs, coconut and salt. Mix together well.
Dip the chicken in the egg and coat it well. Then coat the chicken in the panko/coco mixture and lay on a baking sheet. You can spray it with a bit of Pam before baking to make it crisp up a bit more if you'd like.
Bake for approximately 30 minutes (you can check it after 25 mins).