Remember the Lemon Marmalade recipe from a few weeks ago?
Well, did you make it? If you did, this recipe is a must try.
It’s super easy. The kids love it, my husband loves it. Which means I love it even more. It’s a keeper in our house.
Lemon Coconut Chicken
6 chicken breasts, washed and dried
2 cups shredded coconut
1 cup all-purpose flour
2 eggs, whisked together
Salt and pepper to taste
Lemon Olive Oil (found here)
Mix together the coconut, flour, salt and pepper and garlic salt to taste. Dip your chicken breast first into the egg mixture, then the coconut mixture, pressing down to secure. Breaded chicken onto a parchment lined baking sheet. Repeat until all chicken breasts are coated.
Bake at 400 degrees for 25-30 minutes until golden brown and juices run clear. Remove from the oven and brush at least 1 tbsp. Lemon Marmalade on each chicken breast before serving. Serve with rice. Yum!