Title: Coconut Peanut Chicken
Categories: Appetizers, Poultry
Yield: 1 Servings

3/4 c Cocktail peanuts; finely
-chopped in
Food processor (almost
-ground)
2 c Sweetened coconut flakes
1/4 c Flour
2 Eggs
1 lb Chicken breasts without
-skin; cut in 1" pieces
Vegetable oil
Dipping Sauce
3 tb Honey
3 tb Orange marmalade
1 tb Soy sauce
1/2 ts Prepared mustard

1. Combine peanuts and coconut in medium sized bowl. Place flour in a
second bowl and lightly beat eggs in a third bowl.

2. Dip chicken pieces in flour, then egg, and then roll in peanut mixture.
Place on a baking sheet.

3. Pour enough oil into skillet to reach a depth of 1/2 in. Heat over
medium heat. When hot add chicken with slotted spoon, 6 pieces at a time.
Cook 4-6 minutes until cooked through and light golden, turning once.
Adjust heat as needed to prevent over browning. Drain on paper towel.

4. To prepare sauce, combine all ingredients in small bowl.
Posted to EAT-L Digest 03 Sep 96

Date: Wed, 4 Sep 1996 07:20:36 -0300

From: Betsy Burtis