Ingredients
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4 - 5
-
-
-
5
-
2
-
1/2
-
1
-
2
-
6
-
2
-
1
-
1/2
-
1/2
-
2
-
1
Directions
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!
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Steps
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1
Done
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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. |
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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). |
