Rainforest Cafe Caribo Coconut Chicken With Honey Mustard Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 cups flaked coconut
• 1 cup cornstarch
• 1/4 cup flour
• 2 eggs (beaten)
• 1/4 cup water
• vegetable oil (for deep frying)
• honey mustard dressing (your own or #11853)
• sauteed pineapple slice, for garnish (optional)

Recipe

• 1 place breasts between pieces of wax paper and pound to 1/2 inch thick.
• 2 trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
• 3 sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
• 4 when chicken breast are ready to be prepared, rinse lightly and drain.
• 5 place coconut, corn starch, and flour in a bowl and mix well.
• 6 in separate bowl place beaten eggs and add water, blend well.
• 7 preheat frying oil to 350f in a deep fryer or large skillet and have ready to fry chicken pieces.
• 8 dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
• 9 carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
• 10 remove and place on a paper towel to drain.
• 11 for presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
• 12 lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.