Did you know that the coconut is not a nut at all, but a fruit in the drupe family with peaches, plums and cherries! In addition to its delicious “meat” (the fruit inside the hard coconut shell), coconut water (the sweet, translucent liquid from green coconuts) provides vitamins and electrolytes.
Coconut meat and coconut oil are high in Medium Chain Triglycerides (MCT), which are easily digested. However, they are high in saturated fat, which raises cholesterol levels. Although there are many claims that coconut oil can aid in weight loss, diabetes, athletic performance or other conditions, the evidence in insufficient. We say, enjoy coconut in moderation and/or use coconut oil sparingly such as when you want the authentic flavor of Thai cooking. source: Cooking Light
Makes 4 servings
- 1 tablespoon fresh lime juice
- 1 tablespoon hot pepper sauce
- 1 (14 oz) can light coconut milk
- 4 boneless, skinless chicken breasts
- ¾ cup panko (Japanese) breadcrumbs
- ½ cup sweetened flaked coconut
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- Combine first 3 ingredients in a large plastic bag, add chicken and seal well. Marinate in the refrigerator for 8 hours or overnight.
- Preheat oven to 400 degrees F.
- Combine breadcrumbs, flaked coconut, salt and pepper in a shallow dish. Remove chicken from the bag and discard marinade. Dredge chicken in the panko mixture.
- Spray a nonstick baking sheet with cooking spray or line with parchment paper. Place chicken on the baking sheet and spray with cooking spray.
- Bake at 400 degrees F for 30 minutes or until golden brown. Turn chicken pieces over and bake for 30 minutes more until done.