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Coconut and Lime Crusted Chicken

Coconut and Lime Crusted Chicken
Photography by: Sam Wilkinson

Coconut and Lime Crusted Chicken

Recipe by: Chad January  

Serves: 4
Preparation time: 10-15minutes
Cooking time: 20 minutes
1 chicken breast, butterflied and flattened
For the stuffing:
1 cup spinach, blanched and finely chopped
Garlic clove, finely chopped
Salt and pepper
For the crumb:
1 cup dessicated coconut
Zest of 1 lime
1 red chilli, finely chopped
Salt and pepper
1 egg
For the Salad:
Baby pak choy, halved and blached
Mange tout, thinly sliced
5 radishes,thinly sliced
Toasted coconut shavings for garnish
Combine the stuffing ingredients in a small bowl and season.
Lay the flattened chicken breast on a chopping board and place spoonfuls of the stuffing down the left side of the breast, leaving a gap around the edges.
Starting from the left, fold over the stuffing and continue rolling until the ballontine is formed.
Secure the chicken ballontine with toothpicks.
Combine the crumb ingredients in a bowl and set aside, season.
Dip the ballontine in the beaten egg and then into the crumb mixture.
Place onto a baking dish and roast in the oven for 15mins or until golden and crispy.
Once done, allow 5-10 mins resting time before slicing into rounds.
To plate:
Arrange the sliced chicken on the plate along with the salad ingredients. Squeeze over some lime juice over the chicken and garnish the salad with the coconut shavings and lime zest.

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