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Toasted Coconut Chicken

This dish features chicken breasts coated with shredded coconut, then baked or sautéed until golden and crispy. The dish combines tender, juicy chicken with a toasted coconut crust, creating a crunchy exterior and moist interior, complemented by aromatic garlic and a subtle coconut flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1 cup shredded coconut unsweetened, toasted lightly if desired
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing or drizzling
  • to taste salt season to preference
  • to taste pepper freshly ground, optional

Equipment

  • Baking Sheet or Skillet
  • Mixing Bowls

Method
 

  1. Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium heat if sautéing.
  2. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps the coating stick better.
  3. Place the shredded coconut in a shallow dish or plate for easy coating.
  4. Rub the chicken breasts all over with minced garlic, then season generously with salt and pepper.
  5. Press each chicken breast into the shredded coconut, pressing gently to help the coconut adhere evenly to all sides.
  6. If baking, arrange the coated chicken breasts on a baking sheet lined with parchment or a lightly greased pan. Drizzle or brush with a little olive oil to promote browning.
  7. If sautéing, add a tablespoon of olive oil to the skillet, then place the coated chicken breasts in the pan once the oil is shimmering.
  8. Bake in the oven for about 20-25 minutes, or until the chicken is cooked through and the coconut turns golden and crispy. If sautéing, cook for about 6-8 minutes per side until chicken is cooked and coconut crust is browned.
  9. Watch for an aromatic smell of toasted coconut and garlic filling the kitchen, with the crust turning a deep golden color.
  10. Remove the chicken from the oven or skillet and let it rest for a few minutes; this helps keep the juices sealed inside.
  11. Slice the chicken and serve immediately, enjoying the crispy coconut exterior and tender interior.

Notes

For extra flavor, sprinkle with fresh herbs or squeeze a little lime over the chicken before serving.