Chef's Coconut Chicken in White Chocolate Sauce

Chef’s Coconut Chicken in White Chocolate Sauce
2 Boneless/Skinless Chicken Breasts
1 Cup All-Purpose Flour
1 Egg, beaten
Chopped Coconut
Grated Walnuts
3 oz. White Chocolate
1 Teaspoon cognac
1 Tablespoon butter, unsalted
Olive Oil
Salt and Pepper
Lightly pound the chicken breasts to flatten out slightly and tenderize. Coat with flour and then dip in beaten egg, cover in coconut and nuts. Heat olive oil in pan and lightly brown both sides of breasts. Continue to saute’ until completely cooked, no pink inside.
Melt chocolate on low heat being careful not to burn. When almost melted, add cognac and butter. When melted and blended, drizzle on top of chicken and serve.

1 comment to Chef’s Coconut Chicken in White Chocolate Sauce

  • lannyl

    Stevo, I’m gonna need some recommendation on this one. Sweet chocolate sauce with the chicken? I’m not feelin it yet.
    xo
    L

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