Crispy Coconut Chicken Breasts

Main, Poultry | April 4, 2016 | By

One day, when I was feeling very lazy, I picked up a prepared meal in the Whole Foods meat department. It happened to be very tasty and inspired me to recreate it with my own twist. So, here it is — my version of Crispy Coconut Chicken Breasts! It’s both crunchy and tender with tremendous flavor in the crust. Serve it with a side of Spicy Fennel and Broccoli Slaw and you have a light, delicious, home-made meal!

Crispy Coconut Chicken Breasts
 
Author:
Serves: 4
Ingredients
  • ½ cup Panko bread crumbs
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ⅛ teaspoon cayenne pepper
  • 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
  1. Preheat oven to 400 degrees. In a medium shallow dish, combine panko crumbs, shredded coconut, and all spices. Mix well. In another shallow dish, whisk together egg and egg white.
  2. 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.
  3. 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.

Inspired by Whole Foods Thai Curry Chicken Cutlets.

 

Thai Steamed Mussels

Thai Steamed Mussels

I recently went to this incredible seafood restaurant in New York City called “Flex Mussels.” On their menu they feature 23 different mussels preparations. The Thai Steamed Mussels were my favorite and I had to recreate it when I returned home! I also had a little help from my Staten Island friend, Carolyn, who shared her version of Thai mussels with me. I know most people are accustomed to the Italian preparation (which I also love), but this Asian-inspired mussels recipe is absolutely worth trying. I promise! Make sure to have a side of crusty bread for dipping in the yummy sauce!

Thai Steamed Mussels
 
Author:
Serving Size: 6
Ingredients
  • 2 tablespoons virgin coconut oil
  • 3 large shallots, sliced
  • 3 garlic cloves, chopped
  • 3 cups chopped leeks (whites only)
  • 2 stalks lemongrass, finely chopped (soft white bulb only)
  • 1 teaspoon red pepper flakes
  • Zest from one lime
  • 1 13-oz. can coconut milk
  • 1 tablespoon fish sauce
  • 3 cups dry white wine
  • 2 tablespoons green curry paste
  • 6 pounds fresh mussels
  • Chopped fresh cilantro to garnish
Instructions
  1. Clean, scrub, and de-beard mussels. Discard any open mussels. Heat coconut oil in a heavy sauce pan, Dutch oven, or wok. Add shallots, garlic, leeks, and lemongrass and sauté 3 minutes, until fragrant. Stir in red pepper flakes and lime zest. Add in coconut milk, fish sauce, white wine, and curry paste. Stir well and bring to a boil. Add mussels, reduce heat to a simmer and cover for 8 to 10 minutes until mussels are open. Sprinkle with cilantro to garnish. Serve with crusty bread for dipping.
  2. Adapted from: Carolyn Decorato

Stir-Fry Beef and Broccoli

Stir-Fry Beef and Broccoli

Main, Meat | February 29, 2016 | By

This dish is a classic stir-fry which is really tough to screw up! It’s easy to prep and cook, and for all you steak and broccoli lovers (is that an oxymoron?), the flavor is outstanding! Add extra jalapeño peppers if you want more of a punch. Remove the seeds if you like it a bit milder. And, be careful not to take a layer of skin off the roof of your mouth!

Stir-Fry Beef and Broccoli
 
Author:
Serving Size: 4
Ingredients
  • 1 tablespoon hoison sauce
  • ⅓ cup sherry
  • 1 tablespoon black soy sauce
  • 1 table spoon reduced-sodium soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon red pepper flakes
  • ¾ pound top round steak, cut into thick strips
  • 2 tablespoons canola oil
  • ½ onion chopped
  • 1 large jalapeño pepper, seeded and chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 1 pound broccoli florets
  • Toasted sesame seeds
  • Cooked brown rice for serving
Instructions
  1. In a medium bowl, whisk together hoison sauce through red pepper flakes. Add meat to bowl and marinate for about 15 minutes. Meanwhile, prepare the vegetables.
  2. In a large wok, heat 1 tablespoon of oil over medium-high heat and add beef strips. Cook until browned, about 2-3 minutes, being careful not to overcook. Reserve the leftover marinade. Remove beef from wok and set aside.
  3. Add 1 tablespoon of oil to wok over medium-high heat. Add onion, peppers, garlic, and ginger, stirring for about 4 minutes until fragrant. Stir in the broccoli florets and cook until crisp-tender, about 4 minutes. Toss in the beef strips and leftover marinade. Cook another 1-2 minutes until heated through. Serve over brown rice. Sprinkle with toasted sesame seeds.
Notes
Black soy sauce can be found at specialty Asian markets. You can leave this out, if desired, and double up on the soy sauce.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.