Add some tropical flair to your weeknight dinner with this Brazilian-inspired dish. The spice and crunch of the breading combined with a tang of citrus and softness of coconut milk give this meal a pleasant tastiness that screams summer.
Breaded Chicken:
1 lb chicken
2 pieces of bread, toasted
4 cloves garlic, minced
1/4 cup packed basil leaves
1/4 cup pine nuts
pinch salt
zest from 1 lime
1/2 teaspoon lime juice
1 egg, beaten
Coconut Sauce:
1/2 cup chopped onion
2 scallions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 heaping tablespoon minced ginger
1 heaping tablespoon minced garlic
2 talespoons olive oil
1/2 cup white wine
1/2 cup chicken stock
1 can coconut milk
pinch white pepper
salt to taste
handful chopped basil leaves
zest and juice of 1 lime
1 teaspoon cornstarch
Instructions
Heat oven to 350. Blend all ingredients except the egg in food processor. Transfer to a shallow bowl. Place beaten egg in a shallow bowl as well. Cut chicken into strips, and dip in egg and then in the breading. Repeat until all the chicken is coated. Brown chicken on all sides over medium-high heat then place in oven to finish cooking.
Heat olive oil in saute pan over medium heat. Saute onion, scallion, and peppers for two minutes. Saute ginger and garlic until fragrant. Add white wine and chicken stock and reduce (about 7 minutes). Stir in coconut milk, white pepper, and salt. Add basil leaves and lime. In small bowl, mix cornstarch with 1 tablespoon water and stir. Add to the coconut sauce to thicken. Serve over rice and breaded chicken.
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