Coconut Chicken

A step up on chicken fingers! I could not get enough of these when we made them. We paired the tenders with a sweet and spicy asian dipping sauce but they will go well with whatever your favorite sauce might be! You could even cut them in smaller pieces and serve as an appetizer at parties!


Coconut Chicken







3 chicken breasts, cut into strips
1/2 c flour
1 c coconut flakes
1 c panko bread crumbs
2 eggs
2 tbs water
1 tsp garlic powder
1 tsp onion powder
1 tsp ginger
1/2 tsp cayenne pepper
1 tsp chili powder


1. Heat oven to 450 degrees. Chop coconut until it is around the same size as the panko. Mix the coconut, panko, and spices in a shallow bowl. Place the flour in a separate shallow bowl. Break eggs into a third shallow bowl beating well, add water to thin the egg mixture and beat again.
2. To bread the chicken, first dredge the strip in flour, then in egg, and finally coat in coconut mixture patting lightly to make sure coconut sticks to chicken. Place the chicken on a lined baking sheet. Repeat with remaining strips.
3. Bake for about 20 minutes, until cooked through, turning at halfway point. Once chicken is cooked through remove from oven (chicken may not brown evenly, cut a strip open to make sure it is cooked through). Enjoy!

Chicken Chipotle Quesadillas

Similar to my Chicken Chipotle Tacos, these quesadillas may give the tacos a run for their money! I will let you be the judge.


Chicken Chipotle Quesadillas






4 boneless skinless chicken breasts
2 cups chipotle sauce
2 tbs lime juice
2 tbs cilantro finely chopped
2 cups Mexican blend cheese
Butter to sear the quesadillas
1 package fresh tortillas (let me tell you buying the fresh ones as opposed to the prepackaged store brand makes all the difference in the world! You can usually find fresh tortillas at Kroger, Central Market or a local Mexican restaurant)
Sour cream, guacamole, salsa or other desired topping




1. Marinate the chicken breasts in 1 cup of chipotle sauce for at least 3 hours.
2. Cook the chicken breasts in frying pan until cooked all the way through. Once breasts are cooked remove from pan and shred as finely as possible, either using your hands or using two forks, one to hold the breast while the other scrapes the chicken until throughly shredded.
3. Mix shredded chicken, cilantro, lime juice and remaining 1 cup of chipotle sauce.
4. I found it easier to assemble the quesadillas before I put them in the pan, so take one tortilla and sprinkle the cheese to cover. Add chicken mixture, evenly distributing around the tortilla. Cover the chicken mixture with another layer of cheese (the cheese acts like a glue keeping everything together). Lay second tortilla on top.
5. Add a pat of butter to a hot frying pan, swirling pan until butter evenly covers the space. Add quesadilla to pan. Sear until crispy. Remove quesadilla from pan, add another pat of butter to pan, return the quesadilla to the pan, this time searing the other side. Cook until cheese is thoroughly melted. Remove from pan.
6. Cut into 4 equal slices. Repeat with remaining quesadillas until chicken mixture is gone. Enjoy with your desired topping!

Cheesy Garlic and Spinach Toast

This french bread is so amazing I actually have dreamt about it. Stop laughing. It's that good. Now, I know the mayo sounds really strange, personally I wasn't sure about it the first time I saw a similar recipe but it somehow helps make a delicious cheesy bread topping. Come on now, have I ever steered you wrong?

2 Tbs butter, melted
1/2 c. mayo
2 garlic cloves chopped
1 tsp tabasco sauce
1/4 c. parmesan cheese
1/2 c. shredded cheddar cheese
5-7 spinach leaves
Half of a 4 inch piece of french bread

1. Preheat oven to 400 degrees. Mix together butter, hot sauce, mayo, chopped garlic, cheese and spinach.
2. Spread the mixture onto the french bread and bake for about 15-20 minutes, until the bread is crispy. Enjoy! :)