0 0
Chicken Breasts With Sauce & Pieces Of Gold

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 - 5 boneless skinless chicken breasts
flour (keep at hand)
salt (keep at hand)
5 teaspoons dry chicken seasoning, use any piquant seasoning ((or more)
2 eggs, beaten
1/2 cup unsweetened desiccated coconut
1 tablespoon butter (used more)
2 tablespoons oil (use more if necessary)
6 190 ml evaporated milk or 3/4 cup evaporated milk
2 teaspoons ginger, freshly grated
1 tablespoon honey
1/2 teaspoon coarse black pepper
1/2 teaspoon nutmeg (optional)
2 tablespoons rum (can use more) or 1/2-1 teaspoon rum flavoring
1 tablespoon cornflour

Nutritional information

411.4
Calories
196 g
Calories From Fat
21.8 g
Total Fat
9.2 g
Saturated Fat
189.8 mg
Cholesterol
278.9 mg
Sodium
17.4 g
Carbs
1.4 g
Dietary Fiber
8.7 g
Sugars
32 g
Protein
230g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken Breasts With Sauce & Pieces Of Gold

Features:
    Cuisine:

    This recipe was submitted for the RAIDERS OF THE LOST PANTRY Contest. Tenderised chicken breasts coated in coconut, with a rum-flavoured sauce and pieces of gold -- canned peach slices. Just what the pirates ordered.

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Breasts With Sauce & Pieces of Gold, This recipe was submitted for the RAIDERS OF THE LOST PANTRY Contest Tenderised chicken breasts coated in coconut, with a rum-flavoured sauce and pieces of gold — canned peach slices Just what the pirates ordered , Love, love, love the creamy sauce! I seasoned my chicken with Stubbs rub which worked out quite well This is a definite keeper Aaaaarrr! Pieces o’gold, indeed!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    On a Board Dusted With Flour, Flatten the Chicken Breasts Carefully With a Meat Mallet, or Anything Else Which Will Do the Job.

    2
    Done

    Use Enough of a Good, Piquant Dry Seasoning (such as One Made For Chicken) and a Little Salt, and Sprinkle Liberally Over the Breasts, Pressing It in With Your Hands.

    3
    Done

    Also Drain the Can of Peach Slices in a Sieve, and Keep Aside.

    4
    Done

    to Make the Sauce, Measure Out 6 Fl.oz. (about 3/4 Cup) of the Evaporated Milk in a Small Pot. Whisk in the Grated Ginger, Honey, Black Pepper and Nutmeg, and Add a Pinch of Salt.

    5
    Done

    Put the Rum (you Can Use 3 Tblsp If You Want) in a Small Bowl, and Stir in the Cornflour Until the Mixture Is Smooth. Add This to the Milk.

    6
    Done

    Bring This Sauce Mixture to Boiling Point While Stirring, and as Soon as the Sauce Thickens, Remove from the Heat, Set Aside, and Cover.

    7
    Done

    Now Pour the Beaten Egg on to a Plate, and the Dessicated Coconut on Another Plate. Heat a Skillet Over Quite High Heat, and Add the Butter and Oil.

    8
    Done

    Coat Each Seasoned Chicken Breast in the Egg, Let Egg Drip Off, and Coat With the Coconut. Keeping the Heat Fairly High, Fry the Chicken Breasts, About 2 Minutes to a Side, Pressing Down Now and Then, Until Nicely Browned, and Flip Over For Another 2 Minutes or So. (the Breasts Are Thin, So They Cook Quickly).

    9
    Done

    Arrange the Chicken Breasts on a Platter So Their Ends Overlap Slightly. Spoon the Sauce Down the Centre of the Row of Breasts. Do not Cover the Chicken With the Sauce -- Serve Extra Sauce Separately.

    10
    Done

    Arrange the Peach Slices Close Together on the Sauce and the Breasts, So You Have a Row of "pieces of Gold". the Sweetness Goes Well With the Chicken and Sauce. Serve With Rice and Baby Peas, the Extra Rum Sauce, and a Green Salad.

    11
    Done

    (you May Have Peach Slices Left Over -- This Can Be Used on the Kids' Breakfast Cereal Next Morning).

    Avatar Of Pippa Carney

    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Cinnamon Muffins
    previous
    Cinnamon Muffins
    Bread Pudding With Raisins
    next
    Bread Pudding With Raisins
    Cinnamon Muffins
    previous
    Cinnamon Muffins
    Bread Pudding With Raisins
    next
    Bread Pudding With Raisins

    Add Your Comment

    ten − 9 =