Coconut Crusted Chicken

Ingredients

• 2 Boneless Skinless Chicken Breasts
• 1 oz Egg Whites
• 5 oz Frozen Pineapple
• 1 Red Bell Pepper
• 3 Green Onions
• 4 oz Slaw Mix
• 1 tsp. Chopped Ginger
• 1 Tbsp. Sesame Seeds, Multicolor
• 1 Tbsp. Seasoned Rice Vinegar
• 2 oz Finely Shredded Coconut
• ½ oz Hawaiian Sweet and Sour Sauce
• Olive Oil
• Salt Pepper
• Stem, seed, and thinly slice red bell pepper into
• sticks (julienne). Trim and thinly slice green onions
• on an angle.

Instructions

1. 1

   Cook Within: Before pounding out chicken cutlets, drizzle chicken with a couple drops of olive oil, then cover with plastic wrap. This reduces friction when pounding and prevents tearing chicken. In addition to being sweet and delicious, the enzymes naturally found in pineapple break down and tenderize meats and vegetables. The slaw is made early in this recipe so it has time to work its magic.

2. 2

   Prepare the Chicken: Rinse chicken and pat dry. Slice each chicken breast on a 45 degree angle into 3 pieces. Lay chicken pieces out on a cutting board, cover with plastic wrap, and use the bottom of a small pot or pan to gently pound them to ¼” thickness. Season with a large pinch of salt and pepper on both sides. Add egg whites to a refrigerate. Rinse pineapple under warm water if still frozen and dice into bite-size pieces.

3. 3

   Remove chicken from egg whites, giving a gentle: shake to remove any excess. Place coconut on a plate and generously coat both sides of chicken. Press coconut firmly into place with your palm. Coat chicken a second time with any remaining coconut over medium heat. Add 2 Tbsp. olive oil to hot pan.

4. 4

   Prepare the Ingredients: Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim and thinly slice green onions

5. 5

   Cook the Chicken: Add chicken to hot oil and cook on one side for 3-5 minutes, or until golden brown. Gently flip and cook 3-5 more minutes, or until chicken reaches a mini- mum internal temperature of 165 degrees. Remove chicken from pan and allow to rest on a plate.

6. 6

   Prepare the Slaw: pieces, red bell pepper, green onions, half the gin- ger, sesame seeds, rice vinegar, 1 tsp. olive oil, and salt and pepper to taste. Taste, and add remaining ginger if desired. Toss to combine and set aside.

7. 7

   Plate the Dish: Divide slaw between two plates and top with chicken. Drizzle sweet and sour sauce over chicken. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • After handling raw chicken, make sure to wash hands thoroughly and discard any coconut pieces that made contact with the raw meat. • Test oil temperature by adding a pinch of coconut flakes. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat. the recipe before you start–we promise it will be time