- ½ cup unsweetened desiccated coconut
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 2 boneless and skinless chicken breasts,cut into 1-inch(2.5 cm) slices
- 1 tablespoon olive oil
- 1 tablespoon finely chopped chives
- 12 wooden skewers,soaked
Instructions:
- In a mixing bowl,combine coconut,sugar and salt.
- Mix well and set aside.
- Thread chicken slices into soaked wooden skewers.
- Dip chicken into coconut mixture,turning to coat.
- Discard any excess coconut mixture.
- In a large nonstick skillet,preheat olive oil over medium-high heat.
- Sear chicken until bottom is golden brown(about 3 minutes).
- Toss and continue to sear until chicken is no longer pink inside(about2-3 minutes).
- Transfer coconut-crusted chicken satay to a serving platter(removing wooden skewers).
- Garnish with finely chopped chives.
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