Edible Souvenirs Are The Best Kind!

There are two previous posts that relate to breading and baking chicken or fish, so I was really hesitant to post this version. My husband insisted I do so (between bites, as he was inhaling dinner tonight), and it is different enough to warrant it's own recipe, I suppose.

A few days ago we found ourselves basking in luxury and enjoying a few nights away on the Mendocino coast (our children were watched by grandparents back at home). Even though we always plan to have one day to not drive and completely relax, we always find ourselves back in the car exploring, heading to various hiking trails and towns to see what's around. We were staying in Elk, California, which is just a few miles south of Mendocino, and so we drove down the 1, enjoying the gorgeous scenery and some treacherous pathways down to various beaches. Once we got to Point Arena, we decided it was time to turn around and spend the remainder of the day reading and watching the waves from our inn. Before we managed to head north again, we passed by a little shop that specialized in selling homemade jams, chutneys, infused vinegars, and such, and I couldn't resist taking a peek (especially with a name like Lisa's Luscious Preserves). I met Lisa and we talked for a bit while she gave me sample after sample of delicious sauces and dressings. I make all of my own jams, and I still have several varieties from last year, but I did buy a jar of her Nectarine Sweet and Sour Sauce and some raspberry champagne vinegar. That sauce is perfectly balanced and so, so yummy, and it paired very well with the Coconut Crusted Chicken Strips I made tonight. My kids and husband gobbled it up, and my non-meat eating two year old asked for seconds! The sauce is available to order through Lisa's website, or you may use a different sweet style sauce (maybe jalapeno jelly melted in the microwave with a splash of lime juice?). Baking the chicken makes this dish much healthier than frying it, and I think it would be just as tasty using fish fillets or shrimp.

Coconut Crusted Chicken Strips

4 boneless, skinless chicken breasts, cut into strips or nuggets
3/4 cup all purpose flour
1/4 tsp ground cardamom
1/2 tsp kosher salt
2 eggs, lightly beaten
1 1/2 cups shredded unsweetened coconut*
sweet dipping sauce

Preheat oven to 425 degrees. Lightly grease a cooling rack and place it on a rimmed baking sheet.

Place flour, cardamom, and salt in a shallow dish and stir to combine. Place the coconut on a plate or in another shallow dish. Dredge each piece of chicken in the flour and dip in the egg. Roll in the coconut to coat and place on the prepared rack. Lightly spritz with oil. Bake until the coconut is toasted (lightly browned) and the chicken is cooked through, about 15-25 minutes, depending on the thickness and size of the strips. Serve warm with the dipping sauce.

*Look for unsweetened coconut shreds in the natural foods section of your local grocery store. Do NOT buy the sweetened shreds in the baking aisle! I have seen basic shreds, or you can buy the flakes and process them using a few pulses in your food processor. Make sure they're raw and not pre-toasted, because they will brown nicely as the chicken cooks in the oven.