This weeks new recipe is Coconut Cashew Chicken.
3 tablespoons melted butter
1/2 cup unsweetened flaked coconut
1/2 cup chopped cashews
10 butter crackers (I used Ritz)
4 boneless skinless chicken breast halves
salt/pepper to taste
1. Preheat Oven to 350 degrees
2. Place crackers, cashews, and coconut in a food processor until they are coarsely chopped
3. Dip chicken in melted butter and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the leftover butter and gently packed onto the chicken breasts.
4. Bake at 350 degrees for 35-40 minutes
I served with:
Jasmine brown rice
Jess' Grade: C+
This was a great tasting way to cook chicken breast, however I was hoping the coating would stick to the chicken better. This could have been my fault however, as I chose to omit the butter for lower calories. It required us to use some Montreal Steak seasoning to help it out. Not bad, but probably not going to be made too often.
I didn't think to photograph this week, but in future weeks I will post pictures of the final result!