Crispy Coconut Chicken Breasts

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Serves: 4

Ingredients
½ cup Panko bread crumbs
½ cup unsweetened shredded coconut
1/2 cayenne chile, seeded and minced
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon curry powder
1 teaspoon onion powder
½ teaspoon Kosher salt
¼ teaspoon coarse black pepper
1 large egg
1 large egg white
4 skinless, boneless chicken breasts, slightly pounded
1 tablespoon canola oil
Cooking spray to grease
Fresh cilantro, chopped
1 sectioned lemon for each plate

Instructions
Preheat oven to 400 degrees. In a medium shallow dish, combine panko crumbs, shredded coconut, cayenne pepper, and all spices. Mix well. In another shallow dish, whisk together egg and egg white.

Generously salt & pepper each chicken breast on both sides. Dredge each chicken breast into egg, then dip each piece into panko bread crumb mixture, shaking off the excess. Heat an oven-proof skillet with canola oil on medium high. Brown chicken on both sides in pan for about 3 minutes. Remove from stove. Lightly spray the tops of chicken with cooking spray.

Place pan with chicken in the oven. Bake in the middle rack for 20-25 minutes until crispy and golden. When ready, immediately plate and top with chopped cilantro and squeeze of lemon juice. Serve with a side of Spicy Fennel and Broccoli Slaw.

Notes
Note: If you don’t have an oven-proof skillet you can transfer the chicken to a baking tray sprayed with cooking spray.

Slightly adapted from a recipe from asiancaucasian.com