Tropical Chicken

  • Yield: 4 servings

Ingredients

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

Instructions

  1. Place chicken between two pieces of wax paper and gently pound to 1/4-inch thickness. In small bowl, place egg, water, salt and pepper; stir to mix well. In shallow dish, place coconut. Dredge chicken, first in egg mixture, then in coconut, pressing to coat well. 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. In small dish, place cornstarch. Add orange juice and stir to mix well. In small saucepan, place marmalade. Stir in orange juice mixture and cook over low heat, stirring, to thicken but do not boil. Spoon orange sauce over chicken. Garnish with kiwi slices and parsley sprigs.