Coconut Chicken Fingers

4 (6oz) skinless boneless chicken breast halves, cut into 1/2 inch thick strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice flour
1 large egg
1 cup whole buttermilk
1 1/2 cups unsweetened flaked coconut
3 tablespoons canola oil
sweet chili sauce (optional)

-Sprinkle the chicken with the salt & pepper
-In a shallow dish place flour
-In a separate shallow dish combine the egg & buttermilk
-Put the coconut in a 3rd shallow dish
-Dredge the chicken into the flour & shake off excess
-Dip the chicken in the egg mixture
-Dredge the chicken in the flaked coconut
-Heat a large skillet over medium high heat & swirl the oil around to coat the entire pan
-Add the chicken to the pan, cook 6 minutes or until done, turning to brown
-Serve with sweet chili sauce, if desired
Serves 6

Peppered Chicken

8 boneless skinless chicken thighs, about 1 pound
1 tablespoon oil
1 teaspoon dried thyme
1/4 teaspoon onion salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon black pepper

-Heat your choice of cooking method-broiler or grill
-Place a chicken thigh between 2 pieces of plastic wrap
-Working from the center, & using the flat side of a meat mallet or rolling pin, gently pound chicken until it’s about 1/4 inch thick. Remove the wrap & repeat with the remaining chicken thighs
-In a small bowl combine all of the ingredients, except the chicken & oil
-Brush both sides of the chicken with oil & then coat with the pepper mixture

Grill-place the chicken over medium high heat, or 4-6 inches from medium coals. Cook 8-10 minutes or until chicken is no longer pink and juices run clear. Turn the chicken over once while cooking

Broiler-Place the chicken on a broiler pan that is 4-6 inches from the heat. Cook 8-10 minutes or until the chicken is no longer pink and the juices run clear, turning once while cooking

Planked Boneless Skinless Chicken Breast

4 boneless skinless chicken breasts
olive oil
lemon pepper seasoning to taste, or other favorite seasonings or herbs
1 cedar plank

-Soak the cedar plank for at least an hour before use
-horizontally cut the chicken breasts in 1/2, making 8 portions
-cover each portion with film wrap and then, using the flat side of a meat mallet, pound each portion so that they are the same thickness.
-Brush olive oil on each portion, both sides, then sprinkle the simple seasoning or simple herbs on both sides. Allow them to come to room temperature
-Preheat the grill to high heat on one side & medium high heat on the other side
-Place the moistioned plank on the hot side until it begins to smoke and pop, about 4-5 minutes
-Turn the plank over & move to the medium high heat side. Carefully place the chicken breasts on the charred side of the plank.
-Cover & cook until the internal temperature is 160-165 degrees F, about 6-9 minutes

Shirley’s Chicken Breast Surprise

3 or 4 boneless skinless chicken breasts
8 oz shredded medium or sharp cheddar cheese
1/4 cup Italian Bread Crumbs
1 can cream of chicken soup
1 teaspoon fresh lemon juice
2/3 cup mayonnaise
2 teaspoons curry powder
1 box (10oz) frozen broccoli cuts

-Trim chicken breasts, removing fat and silver skins. Cut or pound breasts so that they are the same thickness & will bake uniformly.
-In 8×8 glass baking dish, place the frozen broccoli cuts.
-Next place the chicken breasts on the broccoli.
-Mix the can of cream of chicken soup (do not add milk or water), mayonnaise, curry powder, & lemon juice. Spread over the chicken breasts.
-Evenly sprinkle the cheese over the soup mixture.
-Sprinkle the bread crumbs over the cheese. Lighlty shake the baking pan so that the bread crumbs filter down into the cheese.
-Bake covered at 400 degrees, until the chicken is tender, usually 40-60 minutes. To test the chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
-Remove the aluminum foil & allow the chicken surprise to rest for about 5 minutes.
-Cut into the desired serving sizes and serve immediately.
*This recipe is excellent served with your favorite rice side dish.

Chicken Enchiladas

3 tablespoons vegetable oil
salt and pepper
1 ½ pounds skinless boneless chicken breast
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded & coarsely chopped
4 canned chipotle chiles, seeded & minced
one 28 oz can stewed tomatoes
½ teaspoon all purpose flour
16 corn tortillas
1 ½ cups enchilada sauce, canned
1 cup shredded cheddar & jack cheese
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican Spices before turning. Remove chicken to a platter, allow it to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 13×9 inch pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Serves 16 enchiladas, 8 servings.