Coconut Crusted Saffron Chicken

This is a delicious recipe with boneless chicken breasts that are covered in Panko bread crumbs with a hint of coconut and saffron. The chicken is then covered in delicious fluffy gravy. It pairs well with a nice green salad

Ingredients -

4 Chicken Breasts, boneless, skinless
3/4 Cup Panko Bread Crumbs
3/4 Cup Coconut Flakes
3/4 Teaspoon Salt
1/2 Teaspoon Paprika
1/4 Teaspoon Fresh Ground Black Pepper
2 Egg Whites, whisked
1/8 Teaspoon Salt
4 1/2 Tablespoons Vegetable Oil
1 Heaping Tablespoon Salted Butter
2 Teaspoons All Purpose Flour
1 1/4 Cup Low Sodium Chicken Broth
Pinch of Saffron, good quality

Preparation:

Trim the excess fat off of the chicken. (if the breasts are thick then place them in plastic wrap and use a meat pounder to flatten them until they are no more than 1 inch thick.
Cut them into two equal parts.
Mix the panko bread crumbs, coconut flakes, salt, paprika and black pepper until evenly combined.
Set aside.
Lightly whisk the egg whites with 1/8 teaspoon salt.
Heat the vegetable oil in a non-stick skillet on medium high heat.
Coat the chicken breasts thoroughly in the egg wash, then dredge in panko mixture so both sides are well coated.
Pan fry the chicken for 1 -2 minutes then turn the heat down to medium and continue pan frying for another 1 or 2 minutes depending on thickness.
Turn the chicken over and cook for another 2-3 minutes until chicken is firm and the crust is golden brown.
Plate the chicken.
Using the same skillet, drain off any excess oil but keep any chicken crust remainders.
Heat the skillet back to medium heat.
Stir in the butter and flour until a thick, smooth paste (roux) forms.
Add the chicken broth and pepper.
Whisk lightly continuously until a thick gravy forms.
Adjust the salt and pepper, to taste.
Once the gravy is smooth then turn the heat off and add the saffron, stirring gently to mix.
Spoon the gravy over the chicken breasts.

Cooking Tip

Panko Bread Crumb Information

Panko is made from bread without crusts. This creates a crisper, airier texture than most types of breading found in Western and Italian cuisine.

Cooking Tip

Saffron Information

Since has been for decades know as the most expensive spice in the world. It is used for it’s delicious aroma and the depth of color that it adds to all dishes it is added to.