Brainy Quick Coconut Chicken with Rice...

 

This dish was inspired by an Asian dish called - Chinese Coconut Chicken. Chinese coconut chicken is made using a tempura like batter. You dip the chicken breast pieces into the batter, fry and top with sweet and tangy creamy coconut sauce.  

For the brainy version... you will need as many chicken breasts as per dinner guest. Cut lengthwise, dip into a egg and cream mixture and then into crushed coconut with a bit of flour added. Fry until brown, remove from skillet as the pieces finish and place in a glass baking dish. 

Once all the frying is done, place the dish into the oven on 325f. Prepare rice and a quick stir fry veggie. Top with sunflower nuts and raisins if you like; a squeeze of lemon adds zing. And, of course, any sweet and tangy bottled sauce on the table will make this dish delicious.

~ Tutti a Tavola!