It’s Feed Me Friday! This week I wanted to use my leftover cup of shredded coconut from the Coconut Pie anyone can make, and chicken was on sale, so it was the perfect time for Ritz Coconut Chicken. If you save coconut, it just dries out and turns into one heavy coconut lump, so you really need to use what you have left over from Easter.
Baked chicken for dinner
This really easy recipe gives you a little hint that summertime is walking down the spring sidewalk on its way to your house. It’s a fresh entree for bridging the gap between Easter dinner and Summer cookouts.
Baked Ritz Coconut Chicken
- 2 1/2 – 3 lbs of boneless, skinless chicken breast
- 2 eggs
- 1 sleeve of Ritz crackers
- 1 cup of shredded coconut
- 1 stick of unsalted butter
- pinches of salt
Heat the oven to 350 degrees. Spray a glass baking dish; 9×11 will work, but I used a large round pottery dish I love.
-
- 4 main ingredients
-
- Dip … coat … bake …
-
- Baked chicken for dinner
Trim the chicken breast; I started with large halves and cut them in half to make them cook faster and be better portion sizes. Put the stick of butter into the baking dish and place it in the oven to melt.
Beat the 2 eggs. Crush the Ritz crackers and mix the crumbs with the shredded coconut. Dip the chicken into the egg wash and then press it into the crumb mixture, thoroughly coating both sides.
Place coated chicken in the buttered pan, sprinkle a pinch of salt all over, and bake for 25 minutes. Turn the chicken and bake it for 25 minutes more. If you like a little more crunch on top, turn your broiler on for the last 4 minutes, but watch it closely so you don’t burn the topping.
Serve this with rice and a green vegetable like broccoli or zucchini, along with a fruit salad. This feeds 4-6 people, depending on appetites. You’ll be using your Jamaican accent and searching for your flip flops!
Share this recipe for Ritz Coconut Chicken or let me know what’s inspiring your kitchen.
Click to tweet about Ritz Coconut Chicken.
What are you cooking this weekend?
