| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Thomas Goodman, Harrison, ME

Tropical Chicken

4 boneless, skinless chicken breast halves
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 large egg, slightly beaten
1 teaspoon water
1 teaspoon salt
1/2 teaspoon pepper
1 cup, firmly packed, flaked coconut
1 teaspoon cornstarch
1/4 cup orange juice
1/2 cup sweet orange marmalade
Peeled and sliced kiwi
Parsley sprigs

1. Place chicken between two pieces of wax paper and gently pound to 1/4-inch thickness.
2. In small bowl, place egg, water, salt and pepper; stir to mix well.
3. In shallow dish, place coconut.
4. Dredge chicken, first in egg mixture, then in coconut, pressing to coat well.
5. In large nonstick frypan, place olive oil and butter over medium heat. Add chicken and cook, turning once, about l0 minutes or until brown and fork can be inserted with ease. Remove chicken to serving platter and keep warm.
6. In small dish, place cornstarch. Add orange juice and stir to mix well.
7. In small saucepan, place marmalade. Stir in orange juice mixture and cook over low heat, stirring, to thicken but do not boil.
8. Spoon orange sauce over chicken. Garnish with kiwi slices and parsley sprigs.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.