Crispy Peanut Butter Coconut Chicken
Boring weeknight dinners? Consider them history! These peanut butter coconut chicken breasts pack a flavor explosion the whole family will love, and there’s no shortage of reasons why. With sweet shredded coconut, crispy panko, and a delicious peanut butter sauce, this fit and fast entree is on the table in just an hour, packing a flavorful punch everyone will be cheering for.
- Yield:4-6 servings
- Prep Time:20 minutes
- Cook Time:40 minutes
- Total Time:1 hour
1 pound boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp black pepper
1 cup all purpose flour
2 large eggs, beaten
1/2 cup whole wheat panko crumbs
1/2 cup sweetened coconut flakes
3/4 cup Peanut Butter & Co. Smooth Operator, melted
1/4 cup chicken broth
2 tbsp light brown sugar
1 tsp Worcestershire sauce
Cooking spray to grease
Preheat oven to 375°F. Amply grease large baking pan with cooking spray.
On cutting board generously salt and pepper chicken breasts on either side. Next, create an assembly line of three dishes: one with flour, one with the eggs, and one with the panko crumbs and coconut flakes mixed together. One breast at a time, dip chicken in flour and coat, shaking off excess. Next, dredge in the egg, then cover with panko and coconut mixture before transferring to greased pan. Repeat until all chicken are coated.
Bake chicken for 30 minutes until beginning to crisp. While chicken cooks, in mixing bowl whisk together peanut butter, chicken broth, brown sugar, and Worcestershire sauce, whisking until smooth.
Remove chicken from oven. Using tongs, dredge each piece in peanut butter mixture until thoroughly coated, then return to baking pan. Once all pieces have been coated, return to oven and bake for 10 minutes more. Allow to cool slightly, then serve.