Ingredients for - Coconut chicken with cucumber salad
1.
1 egg white , lightly beaten
2.
2 skinless chicken breasts
3.
3 tbsp desiccated coconut
5.
½ cucumber , thinly sliced on the diagonal
8.
2 tbsp white wine vinegar or rice vinegar
How to cook deliciously - Coconut chicken with cucumber salad
1 . Stage
Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
2 . Stage
Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
Recipe information
Cooking:
10 min.
Servings per container:
2
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