Coconut Chicken with Pina Colada Sauce Freezer Meal Recipe

Coconut Chicken with Pina Colada Sauce
Amie


Coconut Chicken
Ingredients:
2 Tbsp butter
1 cup coconut flakes
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs boneless skinless chicken breast halves
1 egg, lightly beaten

Directions:
Heat oven to 400. Coat bottom of a pan with butter. Set aside. Mix coconut, flour, salt, and pepper in a bowl. Place lightly beaten egg in a separate bowl. First dip chicken into egg, then coat with coconut mixture. Place into buttered pan. Sprinkle any leftover coconut mixture over the chicken. Bake 25 minutes (or until chicken is browned and cooked through), turning once halfway through cooking. Serve with Pina Colada Sauce and steamed rice (recipe follows).


Pina Colada Sauce
Ingredients:
1 cup Coco Lopez (cream of coconut - found in store by the daiquiri and colada mixes)
1/2 cup water
1/4 cup crushed pineapple, drained, juice reserved
1 cup pineapple juice (from crushed pineapple can)
2 Tbsp coconut flakes
6 Tbsp + 2 tsp powdered sugar
3 tsp corn starch
6 tsp cold water

Directions:
Mix cream of coconut, water, pineapple, pineapple juice, coconut, and powdered sugar in a sauce pan. Heat on medium low until sauce simmers, stirring frequently. Let mixture simmer for 10 minutes. Mix corn starch and water together, add to sauce and stir well. Let simmer for 3 more minutes while stirring until sauce thickens.