4 (6-oz each) skinned and boned chicken breasts
1/4 cup cornstarch
1 tbsp Caribbean jerk seasoning
2 large egg whites
1 cup sweetened coconut flakes
1 cup panko bread crumbs
3 tbsp canola or olive oil
Preheat oven to 325 degrees.
Place each chicken breast between two sheets of plastic wrap and flatten to 1/2-inch thickness.
In a shallow dish, stir together the cornstarch and jerk seasoning'
Whisk egg whites just until foamy in another shallow dish.
In a third shallow dish, stir together the coconut and panko crumbs.
Dredge the breasts, one at a time, in the cornstarch mixture; dip into the egg whites; dredge in the coconut gently pressing to adhere to the chicken.
Heat the oil to hot in a large nonstick ovenproof skillet over medium heat. Cook 1 to 2 minutes on each side until golden brown. Transfer the skillet to the oven. Bake at 325 degrees for 15 to 20 minutes or until chicken is cooked through. Season with salt and pepper, if desired.
1 tbsp Caribbean jerk seasoning
2 large egg whites
1 cup sweetened coconut flakes
1 cup panko bread crumbs
3 tbsp canola or olive oil
Preheat oven to 325 degrees.
Place each chicken breast between two sheets of plastic wrap and flatten to 1/2-inch thickness.
In a shallow dish, stir together the cornstarch and jerk seasoning'
Whisk egg whites just until foamy in another shallow dish.
In a third shallow dish, stir together the coconut and panko crumbs.
Dredge the breasts, one at a time, in the cornstarch mixture; dip into the egg whites; dredge in the coconut gently pressing to adhere to the chicken.
Heat the oil to hot in a large nonstick ovenproof skillet over medium heat. Cook 1 to 2 minutes on each side until golden brown. Transfer the skillet to the oven. Bake at 325 degrees for 15 to 20 minutes or until chicken is cooked through. Season with salt and pepper, if desired.
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