CHICKEN BREASTS WITH SAUCE & PIECES OF GOLD

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Chicken Breasts With Sauce & Pieces of Gold image

"This recipe was submitted for the RAIDERS OF THE LOST PANTRY Contest. Tenderised chicken breasts coated in coconut, with a rum-flavoured sauce and "pieces of gold" -- canned peach slices. Just what the pirates ordered."

Provided by Zurie

Categories     Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

4 -5 boneless skinless chicken breasts
flour (keep at hand)
salt (keep at hand)
5 teaspoons dry chicken seasoning, use any piquant seasoning ((or more)
2 eggs, beaten
1/2 cup unsweetened desiccated coconut
1 tablespoon butter (I used more)
2 tablespoons oil (use more if necessary)
190 ml evaporated milk or 3/4 cup evaporated milk
2 teaspoons ginger, freshly grated
1 tablespoon honey
1/2 teaspoon coarse black pepper
1/2 teaspoon nutmeg (optional)
2 tablespoons rum (can use more) or 1/2-1 teaspoon rum flavoring
1 tablespoon cornflour
14 ounces peach slices, drained

Steps:

  • On a board dusted with flour, flatten the chicken breasts carefully with a meat mallet, or anything else which will do the job.
  • Use enough of a good, piquant dry seasoning (such as one made for chicken) and a little salt, and sprinkle liberally over the breasts, pressing it in with your hands.
  • Also drain the can of peach slices in a sieve, and keep aside.
  • To make the sauce, measure out 6 fl.oz. (about 3/4 cup) of the evaporated milk in a small pot. Whisk in the grated ginger, honey, black pepper and nutmeg, and add a pinch of salt.
  • Put the rum (you can use 3 Tblsp if you want) in a small bowl, and stir in the cornflour until the mixture is smooth. Add this to the milk.
  • Bring this sauce mixture to boiling point while stirring, and as soon as the sauce thickens, remove from the heat, set aside, and cover.
  • Now pour the beaten egg on to a plate, and the dessicated coconut on another plate. Heat a skillet over quite high heat, and add the butter and oil.
  • Coat each seasoned chicken breast in the egg, let egg drip off, and coat with the coconut. Keeping the heat fairly high, fry the chicken breasts, about 2 minutes to a side, pressing down now and then, until nicely browned, and flip over for another 2 minutes or so. (The breasts are thin, so they cook quickly).
  • Arrange the chicken breasts on a platter so their ends overlap slightly. Spoon the sauce down the centre of the row of breasts. Do not cover the chicken with the sauce -- serve extra sauce separately.
  • Arrange the peach slices close together on the sauce and the breasts, so you have a row of "pieces of gold". The sweetness goes well with the chicken and sauce. Serve with rice and baby peas, the extra rum sauce, and a green salad.
  • (You may have peach slices left over -- this can be used on the kids' breakfast cereal next morning).

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