Breast of chicken aloha (from greenbrier hotel)

Yield: 2 servings

Measure Ingredient
2 \N Breasts of Chicken
½ teaspoon Salt
½ teaspoon Allspice
½ teaspoon Pepper
½ cup Coconut milk (divided)
½ cup Shredded coconut
2 \N Eggs
½ cup Clarified butter
2 \N Pineapple rings for garnish
1 cup Cooked wild rice
\N \N Sauce for Chicken Aloha
\N \N See #100

Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk. Let it settle for a few hours. Toast coconut until light brown. One hr. before using, make egg batter of 2 eggs and ⅓ cup of coconut milk. Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet until golden brown, approx. 25 min. Serves 2.

To make coconut milk: Grate the meat from a quarter of a fresh coconut. Pour 1 cup hot milk over it and let stand 1 hour. Strain through 2 thicknesses of cheesecloth and squeeze dry. Makes 1 cup.

To clarify butter: Melt butter in small pan over low heat. Pour off the clear golden liquid and discard the milky sediment remaining in the pan.

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