When you eat gluten free, as well as corn free, creating something like a breaded chicken, or fish recipe, becomes a bit more difficult. We created this recipe along time ago,  and it completely simulates the crunchy texture of standard  breading, minus the bread. The chicken turns out moist, and the coconut gives it a nice, slightly sweet flavor.

Gluten Free Coconut Crusted Chicken:

• 1 lb. organic chicken thigh tenders, boneless, skinless
• 2 eggs
• 2 cups unsulphured, organic, shredded coconut
• salt and pepper to taste
• dried rosemary to taste (optional)
• 1/4 cup gluten free vegetable broth, or water

To begin, place the shredded coconut in one bowl, and the eggs (lightly beaten) mixed with the salt and pepper, in another bowl. Rinse the chicken under cold water, and pat dry with a paper towel.

First, dip each piece of chicken in the egg mixture, and then roll it in the shredded coconut until it is completely coated. Place in a casserole dish or other heat proof baking pan, and add 1/4 cup gluten free vegetable broth, being careful not to pour it on the chicken. Sprinkle liberally with rosemary, for an interesting variation. Bake at 350° F/180°C for 40 minutes, or until the chicken is cooked all the way through, and the liquid is absorbed. Serve and enjoy.

We served the coconut chicken with baked sweet potato spears, steamed asparagus, and a fresh green salad. The  baked sweet potato spears are absolutely delicious, sweet and crispy, and provide a new twist to an old favorite standby.

Baked Sweet Potato Spears:

• 6 small sweet potatoes
• 2 Tbsp. olive oil
• Himalaya salt, and Trader Joe’s Everyday seasoning to taste
• dried rosemary to taste

Wash the sweet potatoes, and cut them into thin wedges lengthwise. Place the wedges on a cookie sheet, and lightly brush with the olive oil. Season with Himalaya salt and Trader Joe’s Everyday Seasoning, which, in case any of you were curious, and we know you were, is made up of mustard seeds, black pepper seeds, coriander, onion, garlic, paprika, and chili pepper. This particular seasoning is gluten free, and adds a really great flavor to the potatoes.

Sprinkle the sweet potato spears with a generous amount of dried rosemary.

Bake at 375°F for 35-40 minutes, or until the potatoes are a light golden brown.

Asparagus is something which is easily found this time of year, and tastes especially wonderful just lightly steamed, but still crispy. It turned out to be an absolutely great accompaniment to this meal. We selected a mixture of organic red and green oak leaf lettuce for the salad, served with a gluten free balsamic vinaigrette dressing.

Here’s to a wonderful meal. Enjoy and let us know what you think.