Coconut Chicken

Have you run out of recipes for chicken breasts? Are you just looking for something new to try? Well, this just might be the chicken recipe for you. The only problem with this recipe is that you need to have a little bit of time.

What You’ll Need…

4 Boneless, Skinless Chicken Breasts (Completely defrosted.)

1 ½ Cups Coconut Milk

1 Cup Wheat Germ

½ Cup Sweetened, Shredded Coconut Flakes

1 Teaspoon Chili Powder

1 Teaspoon Black Pepper

Place the chicken in a small casserole dish and cover with the coconut milk. Allow the chicken to marinade in the milk for 2 hours in the refrigerator. You could even start the marinade before you leave for work in the morning.

Pre-heat your oven to 350°.

In another dish, such as a medium casserole dish, combine the wheat germ, coconut, chili powder, and pepper. Coat the milk soaked chicken in the wheat coconut mixture and place on a greased cooling rack that has been placed on top of a baking sheet.

Bake at 350 for 30-35 minutes.

Serve with spicy ketchup and your favorite sides. Enjoy!