| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cocktail peanuts; finely chopped in food processor (almost ground) |
| 2 |
c |
Sweetened coconut flakes |
| 1/4 |
c |
Flour |
| 2 |
|
Eggs |
| 1 |
lb |
Chicken breasts without skin; cut in 1" pieces |
|
|
Vegetable oil |
| 3 |
tb |
Honey |
| 3 |
tb |
Orange marmalade |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Prepared mustard |
INSTRUCTIONS
DIPPING SAUCE
From: Betsy Burtis <BuddoB@AOL.COM>
Date: Wed, 17 Jul 1996 06:14:53 -0400
Recipe By: Good Housekeeping
1. Combine peanuts and coconut in medium sized bowl. Place flour in a
second bowl and lightly beat eggs in a third bowl.
2. Dip chicken pieces in flour, then egg, and then roll in peanut mixture.
Place on a baking sheet.
3. Pour enough oil into skillet to reach a depth of 1/2 in. Heat over
medium heat. When hot add chicken with slotted spoon, 6 pieces at a time.
Cook 4-6 minutes until cooked through and light golden, turning once.
Adjust heat as needed to prevent over browning. Drain on paper towel.
4. To prepare sauce, combine all ingredients in small bowl.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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