Coconut Crusted Chicken with Sweet Chili Sauce

Coconut Crusted Chicken.... addictively delicious and gluten free!

For the Chicken:
  • 4 chicken breasts, filleted (so you'll have 8 thin cutlets)
  • 2 cups large flake unsweetened coconut, toasted
  • salt and pepper
  • scallions, sliced thin
For the Sweet Chili Sauce
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon soy sauce
  • 3 tablespoons sriracha or garlic chili paste
For the Chicken:
  • Toast the coconut on an ungreased, unlined cookie sheet at 375° until brown and crisp.
  • Salt and pepper the chicken, then coat chicken breasts with coconut by pressing the coconut flakes into the chicken, creating a crust.
  • Place the chicken on parchment-lined baking sheet, and cook at 375° until the internal temp registers 165°, or about 20-30 minutes.
  • Let cool, garnish with scallions.
For the Sweet Chili Sauce:
  • In a heavy-bottomed sauce pot, bring the sugar and water to a rolling boil until it begins to get syrupy.
  • Turn the heat to medium and add in the soy sauce and chili paste.
  • You can also throw some lemongrass or cilantro in there off the heat.
  • Continue to cook until the mixture reduces by about 1/4.
  • Let cool, and serve alongside chicken - or right on top.