Panko Coconut Chicken with Peanut Sauce

Ingredients

for 4 servings

18 ozs chicken breast fillets

salt

pepper

1 ¾ ozs whole grain spelt flour (2 tbsp.)

2 ¾ ozs panko

¼ oz shredded coconut (1 tbsp.)

1 tbsp noble sweet ground paprika

2 eggs

2 tbsps olive oil

1 scallion

2 garlic cloves

3 ½ ozs coconut milk

5 ozs yogurt

3 tbsps natural peanut butter

2 tbsps red wine vinegar

½ tsp red pepper flakes

12 ozs chickpeas (drained weight, can)

3 ½ ozs snow peas

12 medium size cabbage lettuce leaves

10 ozs small cucumber

1 cress

Preparation steps

1. Cover a baking tray with baking paper. Rinse chicken breast fillet, pat dry and cut into approx. 1-inch pieces. Season chicken with salt and pepper. Place whole wheat flour on a plate. Mix panko flour with shredded coconut and paprika powder and place on a 2nd plate. Whisk eggs in a small bowl.

2. Dredge the chicken first in flour, then in eggs, and finally in panko mix. Place the chicken pieces on the baking tray, drizzle lightly with olive oil and bake in a preheated oven at 200 °C / 400 ˚F for about 20 minutes.

3. Meanwhile, for the sauce, clean and wash the spring onion and cut into fine rings. Peel and quarter the garlic. Finely blend coconut milk with yogurt, peanut butter, spring onion, garlic, vinegar and chili flakes using a blender. Season sauce with salt and pepper.

4. Rinse chickpeas in a colander and drain. Clean sugar snap peas, wash and cook in boiling salted water for 2 minutes. Drain and leave to drain. Wash lettuce leaves and shake dry. Clean and wash cucumber and cut into fine strips with a spiral slicer or peeler.

5. Place 3 lettuce leaves on each plate and arrange cucumbers, chickpeas and chicken pieces on top and drizzle with some peanut sauce. Cut cress from the bed and sprinkle on top. Serve remaining sauce separately with chicken.

https://eatsmarter.com/recipes/panko-coconut-chicken-with-peanut-sauce