So I’m going through a bit of coconut phase right now. And a chipotle phase. And a Beatles phase. And a cakey-sugar-coated-doughnut phase. Which is definitely the worst of all my phases. I can confirm that sugar induced headaches do exist. Need I say more?
I had coconut crusted chicken breasts a few months ago at an event I attended and ever since then, I’ve wanted to recreate them. After a couple of attempts I realized that they were too sweet and missing a little tang. So I added a little chipotle. Seriously, chipotle and coconut are a match made in heaven. It’s not too heavy on the chipotle, it is used more to create a balance between the savory and sweet side of this dish.
Now that I’ve done my obligatory this-is-a-food-blog-must-discuss-food intro, I can talk about what I really want to talk about. I mentioned it on Twitter the other day: the fact that Here There and Everywhere is most definitely, without a fact, the most underrated Beatles song ever. I mean, how can you not wish that Paul had written this song about you? This is definitely one of, if not the best, Paul McCartney love song. And that’s saying a lot considering he has made a career out of writing, literally hundreds of “silly love songs”. He also said that along with Blackbird, this is his favourite song he’s ever written. I’ll stop with the facts now.
Seriously. How can you not love that song?
Coconut Crusted Chicken Strips (serves 2-4)
Recipe by Lou
1 lbs chicken breasts cut into strips
1/2 cup flour
2 tsp chili powder
1/2 tsp dried basil
1/2 tsp dried parsley
salt and pepper to taste
1 tsp Chipotle hot sauce
1 1/2 cup unsweetened flaked coconut
Preheat oven to 375 and grease a baking sheet with a little oil.
Using three bowls prepare the ingredients. In the first bowl whisk together the flour, spices, salt and pepper. In the next bowl whisk the egg with the Chipotle hot sauce. In the last bowl, place the flaked coconut.
To prepare the chicken strips, coat in flour mixture. Next, dip in the egg mixture, allowing any excess to drip back into the bowl. Next, coat in the coconut.
Place on a baking sheet and bake for 18-20 minutes or until cooked through.
I like to serve these Coconut Crusted Chicken Strips with a little more Chipotle sauce on the side.