Tahiti Chicken

I am about to unveil the recipe to my most favorite chicken dish of all time! You're welcome :) Seriously, this chicken has more flavors than your mouth has ever imagined experiencing simultaneously! I first got the recipe from an emealz list and couldn't find it online again if I tried, so I'm lucky to have written it down the first time I saw it! When I read a few of the ingredients for the first time, I thought they sounded too funky to ever be combined but that's what makes it not just a good but beautiful recipe! I'm not raving over this chicken for nothing. I'm not sure if the title of "Tahiti Chicken" is authentic, but I know I'd be one proud Tahitian if people claimed this recipe originated in my country! Okay, okay.. the faster I type the recipe the faster you can make it. Trust me. You'll be glad you did!

Tahiti Chicken (with Pineapple Sauce)
*Stars are my additions/adaptations to the recipe.

Ingredients:

• 4-6 boneless/skinless chicken breast (sliced) *I just buy raw chicken tenders.
• 1/2 c orange juice concentrate, thawed
• 2 eggs, beaten
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/2 c Panko bread crumbs
• 1/2 c flaked coconut
• 1/2 c pineapple preserves *see picture below for ideas.
• 1 T prepared horseradish
• 1 tsp dry mustard

(Find directions at the bottom of the post and keep in mind that my pictures were taken with my hundred year old -not smart- phone..  And see what I mean about interesting ingredients? TASTY I tell you! Keep reading!)

 *So, it's kind of hard to find pineapple preserves, though it is do-able. Tonight, David and I made it with apricot instead. Even if you don't get preserves, jam works just as well! I think I like the pineapple more than apricot, though it didn't make a huge difference.

These are going to make your dipping sauce.

I had no clue what Panko was when I first made this recipe. We found them in the cultural foods aisle in the grocery store. Here's your shredded coconut. These two will make your breading.

Here's the chicken dipped, breaded and ready to pop into the oven!

All done! Niiiiccce and crispy!

The finished product

Blend orange juice, eggs, salt and ginger in a bowl. Combine panko and coconut in a shallow dish. Dip the chicken strips in the O.J. mixture, then in the Panko mixture. Place chicken on a foil-covered baking sheet and bake at 350 degrees for 25 minutes.

Dipping sauce: Mix pineapple preserves with dry mustard and prepared horseradish.

*We like to make this recipe with Rice Pilaf each time (which you can find in the rice-a-roni or boxed foods section) and whatever vegetable you'd like! I'd recommend green veggies such as peas, string beans or asparagus. The sauce has a nice kick to it. You can drizzle it over the chicken or dish it on the side so individuals can regulate how much spice to have with each bite. Enjoy!