Coconut Chicken

Ingredients

• 3 1/2 pounds of chicken breasts/thighs
• 1 1/2 cups unsweetened coconut milk or plain yogurt
• Juice of 1/2 lemon
• 1 cup breadcrumbs
• 1 cup unsweetened, shredded coconut*
• 1 tablespoon fresh sage, minced*
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. Cut chicken up into 2 inch slices.
2. In a bowl, mix coconut milk and lemon juice. Marinate chicken in this mixture for 2 hours. Preheat oven to 375 F.
3. Combine crumbs, coconut, sage, oregano, basil, sea salt, and pepper in large bowl.
4. Dip coated chicken strips in breadcrumb mixture and place in a greased baking dish.
5. Bake for up to 1 hour and 15 minutes or until chicken is cooked thoroughly.
6. These are so yummy you will be eating them straight out of the oven so be sure to make extra helpings.
7. Note: *Unsweetened coconut is available in specialty stores usually (like Natural Grocer). Check HEB's health food section (Waco - Wooded Acres or Woodway), or where the rack of nuts and dried fruits are in the smaller stores. If it's in large flake, just put it in the food processor and pulse a few times. If you use regular shredded coconut it will give you a sweeter flavor. Sage is best fresh, but if you can't find it, try a 1/4 - 1/2 tsp dried, rubbed sage or a couple pinches poultry seasoning.