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Rainforest Cafe Caribo Coconut Chicken with Honey Mustard Dressing

Rainforest Cafe Caribo Coconut Chicken with Honey Mustard Dressing is built on Salt, Sugar, Flaked Coconut, Corn Starch, and Flour. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 lb
• 2 tsp
• 2 tsp
• 2 cup
• 1 cup
• 1/4 cup
• 2
• 1/3 cup
• 1/4 cup
• 1/4 tsp

Method (preview)

1. 1

   Trim chicken breasts so the pieces will measure 4 inches long and about 2 1/2 inches wide.

2. 2

   Sprinkle sugar and salt over chicken breast; place in a zip lock bag and marinate in refrigerator for 4 hours.

3. 3

   When chicken breasts are ready to be prepared, rinse lightly and drain.

4. 4

   Place coconut, corn starch and flour in a bowl; mix well.

5. 5

   In separate bowl place beaten eggs and add water; blend well.

6. 6

   Have oil hot and ready to fry chicken breast.

7. 7

   Dip chicken breast in egg wash then place chicken breast in coconut mixture, coated well.

8. 8

   Carefully place chicken in hot oil and cook until lightly golden.

9. 9

   Remove and place on a paper towel.

10. 10

    For presentation and tasty side compliment: Slice a ripe pineapple in 1/8- inch pieces and cut the round slices in half.

11. 11

    Lightly saute the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.

12. 12

    The pineapple will turn more intense yellow.

13. 13

    Serving fresh sauteed pineapple is also great with a pork entree.

14. 14

    Mix mustard, mayonnaise and cayenne pepper together; blend well. Place in a covered container and refrigerate until ready to use.

15. 15

    S(MC format by Chupa Babi): "112805"