Ancestral Inheritance Menu Ambrosian Chicken :: The Best Recipes

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Ambrosian Chicken

"This is a flavorful coconut chook with a twist! This recipe combines a number of the components utilized in traditional ambrosia salad for a tasty, baked chook dish that is positive to please even the most discerning critics."

Ingredients :

2 pounds skinless, boneless fowl breast, reduce into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 half of cups flaked coconut
three cups fats-loose plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup beaten pineapple

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Preheat oven to 400 degrees F (2 hundred degrees C). Line a big baking sheet with parchment paper.
Toss collectively the panko and coconut in a bowl; set apart.
Stir collectively the yogurt, almond extract, and marmalade in a large bowl. Pour 1/2 right into a separate bowl, and stir inside the beaten pineapple to make a dipping sauce; set apart.
Coat the hen strips within the remaining yogurt mixture and roll within the panko aggregate. Place the chook strips on the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 mins, then lessen the oven temperature to 350 levels F (one hundred seventy five levels C). Continue baking till the chook is golden brown, not pink, and the juices run clean, about 15 minutes. Serve the hot ambrosian chook strips with the pineapple-yogurt dipping sauce.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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