Coconut Chicken With Pineapple Vinaigrette

  1. In a shallow bowl, combine cereal and coconut. Remove skin from chicken if desired. Dip chicken pieces in eggs, then coat with coconut mixture.
  2. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375u0b0 for 50-60 minutes or until juices run clear.
  3. Meanwhile, in a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add vinegar and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Add green pepper and onion; cook until onion is softened. Stir in pineapple and pimientos; heat through. Serve with chicken.

shredded wheat cereal, coconut, chicken, eggs, cornstarch, water, white vinegar, butter, green pepper, onion, pineapple, pimientos

Taken from www.tasteofhome.com/recipes/coconut-chicken-with-pineapple-vinaigrette/ (may not work)

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