Coconut Chicken with Peach Honey Mustard Sauce

Our area got hit pretty hard last week with a windstorm. We were incredibly lucky, maintaining power through the entire ordeal, only losing internet, and school being cancelled for one day. The internet being down put the kibosh on research in the evenings so we’ve been killing time with Redbox movies.

I decided to make this yummy recipe since the storm knocked out the internet so I had some extra time to cook since no internet means no researching for classes or law review.

Kenneth has teased me for years that my dinners consist of some variation of chicken and rice. This recipe is no different, but it is delicious!

There are a couple of different ways to make this recipe, this is the healthier of the two options. The oth
er option involves frying the chicken after it is breaded until golden brown and then baking for 15 minutes at 350 degrees. Delicious, but unnecessary calories. You can use a couple of different dipping sauces, I’ve included the recipe for this tasty peach honey mustard sauce, but we also enjoy using a sweet chili sauce from time to time.

Coconut Chicken with Peach Honey Mustard Sauce

Coconut Chicken


  • 3 boneless skinless chicken breasts
  • ¼ cup flour
  • 1/3 cup water
  • Salt and pepper to taste
  • 1 cup shredded coconut (may need additional depending on the size of the chicken breasts)
  • 1 cup Panko bread crumbs (may need additional depending on the size of the chicken breasts)image1


  • Preheat the oven to 350 degrees
  • Slice the chicken lengthwise into thin strips
  • In a small bowl whisk flour, water, salt, and pepper together
  • In a separate bowl mix the bread crumbs and the coconimage2ut together
  • Working in small batches, place the chicken in the flour mixture until well coated
  • Transfer the chicken into the coconut-bread crumbs and mix well
  • Place chicken on a baking sheet
    • I use a cooling rack to help heat circulate better and so the bottom doesn’t get mushy
  • Bake for 30-40 minutes until chicken is no longer pink
  • While chicken is baking start the peach honey mustard sauceimage3

 Peach Honey Mustard Sauce


    • 1 cup peach slices
      • Frozen peach slices or one whole peach if you have one handy
    • ¼ cup Dijon mustard



  • Place peaches, honey, and mustard in a blender and blend well
  • Pour sauce into ramekins or small bowls for dipping

    Serve with rice, peach honey mustard and/or sweet chili sauce and enjoy!


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