4 boneless, skinless chicken breasts
1 can coconut milk
1/2 bag of coconut
2 cups panko bread crumbs
salt and paprika to taste
Marinate chicken in coconut milk. Mix equal proportions of panko bread crumbs and coconut. Add a little salt and paprika. Pour marinade off chicken and coat in coconut mixture. Bake 350 degrees for 30 minutes or until juices run clear.
Serve with Jasmine rice and sweet and sour sauce.
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We need to know how you do your Jasmine rice and sauce.
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