recipes
Coconut crusted chicken breast with a chilli and orange sauce
Serves: 2
2017-02-02
Ingredients
For the chicken
- 2 chicken supreme
- 1 tbsp English mustard
- 1 tbsp chopped parsley
- 3 slices French toast
- 80g salted butter (President)
- 2 tbsp desiccated coconut (Holland & Barrett)
- 2 spring onions
- 2 oranges
- 1 tbsp sugar
- 1 red chilli
- 1/4 tsp cloves crushed
You will also need
- 1 large potato
- 1/2 cup fresh cream (Benna)
- 1 tbsp basil fresh
- 1 black courgette
Method
Seal the chicken from all sides and brush with mustard, meanwhile chop the spring onion and chilli and sauté in same pan once chicken is removed. Add a knob of butter, cloves, sugar and caramelize, zest some of the orange and squeeze all the juice to add to the sauce and simmer. Blend the French toast and mix with the melted butter, parsley and coconut. Brush the top part of the supreme with mustard and stick the coconut crust to it, roast at 180`c until chicken is cooked through. Dice and boil the potatoes until well softened add the cream, basil and knob of butter. Slice the black courgette grill and serve underneath the chicken.
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