Roasting

Jun
17

Coconut Crusted Chicken

Jodi on June 17th, 2010
Remember those coconuts we cracked open a few days ago?  Well, I have a lot of coconut now that needs to be used.  First I made coconut milk.  I’ve read that homemade coconut milk is much better than store bought.  I’ve never bought coconut milk, so I wouldn’t really know.  It was really easy to make though.  Next, I marinaded chicken in the coconut milk.  Then used some of the shredded coconut as a coating for chicken.  The coconut milk made the chicken very moist and delicious.  I also made some roasted potatoes and broccoli to serve alongside.

For the coconut milk:
1 Cup Shredded Unsweetened Coconut (either fresh or the bagged kind)
1 Cup Coconut Water or Plain Water

Bring the coconut water/plain water to a boil.  Once boiling, remove from heat and add the shredded coconut.  Cover and let it sit for 1 hour.
Pour into a blender and blend for 1 minute.  Strain through a tea towel into a bowl.  This can be kept in the refrigerator for 2-3 days.
Ingredients:
6 Chicken Tenders
1/2 Cup Flour
Salt & Pepper
1 Egg
1 Cup Coconut Milk
1/2 Cup Plain Bread Crumbs
1/2 Cup Shredded Unsweetened Coconut
2 Tsp Dried Basil, divided
4 Medium Red Potatoes
1-2 Heads Broccoli
EVOO

The Night Before:
Place the chicken, coconut milk and 1 teaspoon dried Basil in a zip top bag and place in a dish in case it leaks.  Turn the bag over in the morning.
The Day Of:
Preheat the oven to 375.  Cut up the potatoes and broccoli into bite sized pieces.  Put the potatoes on a foil lined baking sheet, drizzle with EVOO and season with salt and pepper.  Put it to one side to leave room for the broccoli.
Set up three plates for breading the chicken.  On the first plate, combine the flour with salt & pepper.  On the second plate, beat the egg with a splash of water.  On the third plate, combine the shredded coconut, bread crumbs and the remaining 1 teaspoon of dried basil.  Spray a glass baking dish with non-stick spray to put the coated chicken in.
Add the broccoli to the baking sheet with the potatoes now.  Drizzle with EVOO and season with Salt and Pepper.
Now, back to the chicken.  Dredge the chicken in the flour, dip in the egg and coat with the coconut/bread crumb mixture.  Place in the baking dish.  Put them in the oven and bake for about 15 minutes or until they reach 155 degrees.  I always use a thermometer for meat.  It is so much easier than cutting it open to see it it’s done.
The broccoli and potatoes are done when they are golden, brown and delicious.

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Jun
11

Roast Chicken and Veg

Jodi on June 11th, 2010

Today I went for the simple, just throw it in the oven and forget about it type of dinner.  It wasn’t anything fancy, but I did serve it on a China plate.  That seems to make anything just a little bit fancy.  This made enough for the 2 of us and Chloe had a tiny bit too.  The carrots and green beans were from our garden.  There were maybe 10 really tiny green beans that I pulled off the dying plants.  We had tons of really delicious greens beans which makes me want to plant a lot more green beans next time around.

Ingredients:
2 Chicken breasts
1 potato (about 1/2lb)
1/2 lb of Carrots
Green Beans (I would have used about a 1/4 lb if I had more)
1 Red Bell Pepper
1/2 Onion, chopped
2 Corn on the Cob
Butter
Extra Virgin Olive Oil
Salt & Pepper
McCormick Roasted Garlic & Herb Seasoning

Preheat oven to 400.  Chop up the veggies into bite sized pieces and scatter on a cookie sheet.  Drizzle with olive oil and season with salt & pepper.  Peel the husks and silks off the corn.  Lay each corn cob on a square of foil and spread on some butter and salt & pepper.  Wrap up the corn in the foil and place on the cookie sheet with the other veggies.

Stick that in the oven while you get the chicken ready.  Rub down the chicken breasts with olive oil and season with the McCormick seasoning (or just salt & pepper).  Put the chicken breasts in a baking dish and place in the oven.  I never set a timer for roasting, I just check on it after about 20 minutes.  You will know it’s done when the veggies are tender and the chicken reaches 155 degrees.

There it all is in the oven…just hanging out while I go play with Chloe.  Nothing fancy, but it was very tasty and filling.  So easy too!

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