{"id":799,"date":"2011-03-04T21:00:54","date_gmt":"2011-03-05T02:00:54","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=799"},"modified":"2011-03-04T21:07:03","modified_gmt":"2011-03-05T02:07:03","slug":"coconut-chicken","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=799","title":{"rendered":"Coconut Chicken"},"content":{"rendered":"<p>This is another easy dish to make for weekdays. The fact that it comes with a dipping sauce or just a sauce to spice up the chicken itself , is yummy , the sauce is made from pineapple preserve , i think you can always make your own pineapple sauce if you have fresh pineapple on hand , or when pineapple is in season , but the preserve is just comes in very handy . And i thought at first pineapple preserve with jalapeno and green onion was kinda strange combination , but it turns out to be delicious and perfect pair for the chicken cutlets . Instead of using regular bread crumbs , i used panko bread crumbs to make it crunchier .<\/p>\n<p><a href=\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/03\/coconut-chicken.jpg\"><img decoding=\"async\" class=\"alignnone size-thumbnail wp-image-800\" title=\"coconut chicken\" src=\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/03\/coconut-chicken-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>8 chicken cutlets, slightly pounded<\/p>\n<ul>\n<li>Salt and pepper<\/li>\n<li>1 cup flour<\/li>\n<li>2 eggs<\/li>\n<li>1 cup panko breadcrumbs<\/li>\n<li>1 cup grated unsweetened coconut<\/li>\n<li>1 to 2 tablespoons EVOO \u2013 Extra Virgin Olive Oil, eyeball it<\/li>\n<li>1\/2 cup pineapple preserves<\/li>\n<li>1\/2 jalape\u00f1o, seeded and sliced into rings<\/li>\n<li>1 tablespoon rice wine vinegar <em>or<\/em> tamari<\/li>\n<li>1 to 2 tablespoons chicken stock<\/li>\n<li>2 scallions, whites and greens sliced<\/li>\n<\/ul>\n<h4>Preparation<\/h4>\n<p>&nbsp;<\/p>\n<div>\n<p>Preheat oven to 250\u02daF. Place a cooling rack over a baking sheet and place in oven.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<div>\n<p>Arrange 3 shallow dishes: Place about a cup of flour on first plate  to dredge the chicken. Beat eggs with a splash of water in second dish.  Combine the panko and coconut in the third dish.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<div>\n<p>Heat a thin layer of EVOO in a large  skillet over medium heat. Season chicken with salt and pepper, then coat  them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2  batches until deep golden in color, 3-4 minutes on each side. Keep  chicken crisp in warm oven and repeat with remaining chicken.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<div>\n<p>In a small skillet over medium-high heat, stir together pineapple  preserves, jalape\u00f1o slices, rice wine vinegar or tamari, and chicken  stock. Reduce until thickened, about 2 minutes. Stir in scallions.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<div>\n<p>To serve, arrange chicken on a platter and pour sauce over the top.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is another easy dish to make for weekdays. The fact that it comes with a dipping sauce or just a sauce to spice up the chicken itself , is yummy , the sauce is made from pineapple preserve , i think you can always make your own pineapple sauce if you have fresh pineapple on hand , or when pineapple is in season , but the preserve is just comes in very handy . And i thought at first pineapple preserve with jalapeno and green onion was kinda strange combination , but it turns out to be delicious and perfect pair for the chicken cutlets . Instead of using regular bread crumbs , i used panko bread crumbs to make it crunchier . 8 chicken cutlets, slightly pounded Salt and pepper 1 cup flour 2 eggs 1 cup panko breadcrumbs 1 cup grated unsweetened coconut 1 to 2 tablespoons EVOO \u2013 Extra Virgin Olive Oil, eyeball it 1\/2 cup pineapple preserves 1\/2 jalape\u00f1o, seeded and sliced into rings 1 tablespoon rice wine vinegar or tamari 1 to 2 tablespoons chicken stock 2 scallions, whites and greens sliced Preparation &nbsp; Preheat oven to 250\u02daF. Place a cooling rack over a baking sheet and place in oven. &nbsp; Arrange 3 shallow dishes: Place about a cup of flour on first plate to dredge the chicken. Beat eggs with a splash of water in second dish. Combine the panko and coconut in the third dish. &nbsp; Heat a thin layer of EVOO in a large skillet over medium heat. Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken. &nbsp; In a small skillet over medium-high heat, stir together pineapple preserves, jalape\u00f1o slices, rice wine vinegar or tamari, and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions. &nbsp; To serve, arrange chicken on a platter and pour sauce over the top.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-799","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=799"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/799\/revisions"}],"predecessor-version":[{"id":802,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/799\/revisions\/802"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}