jolly roger baked chicken by kato

Name: Jolly Roger Baked Chicken by Kato
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1/2 cup(s) wildflower or clover honey ( may sub other honey); 1 1/2 tablespoon(s) butter, melted; 1/2 teaspoon(s) lime zest; 1 lime, juiced; 1/4 - 1/2 cup(s) evaporated milk; 2 large eggs; 1/2 cup(s) unbleached white flour; 1/4 teaspoon(s) ground ginger; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) fine sea salt; 1/2 teaspoon(s) freshly ground black pepper; 1 3/4 cup(s) corn flake crumbs; 1/4 cup(s) desiccated coconut; 1/4 - 1/2 teaspoon(s) red pepper flakes, optional; 4 boneless skinless chicken breasts; 2 tablespoon(s) butter or olive oil, to drizzle

9 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Apr 12, 2024

Many years ago I created this lovely dish for a Pirate-inspired Cooking Contest - affectionately known as Raiders of the Lost Pantry, using specific ingredients; I was fortunate this dish won first prize. Don't let the large list of ingredients or directions prevent you from trying this dish. It really comes together quickly. This oven baked chicken results in juicy, tender, chicken breast with a nice corn flake and coconut crust. Drizzled with a little honey, lime and butter, it will have you licking your fingers. We are still enjoying it years later.

Rate

No Image

prep time 15 Min

cook time 30 Min

method Bake

yield 4 piece(s)

Ingredients

1/2 cup wildflower or clover honey ( may sub other honey)
1 1/2 tablespoons butter, melted
1/2 teaspoon lime zest
1 lime, juiced
1/4 - 1/2 cup evaporated milk
2 large eggs
1/2 cup unbleached white flour
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups corn flake crumbs
1/4 cup desiccated coconut
1/4 - 1/2 teaspoon red pepper flakes, optional
4 boneless skinless chicken breasts
2 tablespoons butter or olive oil, to drizzle

How To Make jolly roger baked chicken by kato

Step 1

Preheat oven to 375 degrees F.

Step 2

In a small bowl combine the honey, melted butter, lime zest and lime juice, blend well and set aside until needed.
Step 3

When assembling the chicken, I used two large bowls for the liquid ingredients and two large plates for the flour and corn flake mixtures. I found it easier to coat the chicken this way, but feel free to do it any way you prefer.
Step 4

To the first bowl, add the evaporated milk and in the second bowl, add the eggs and lightly scramble. Set aside until required.
Step 5

On the first plate add the flour, ginger, garlic powder, sea salt and black pepper, mixing well. To the second plate add the corn flake crumbs, coconut and red pepper flakes (if using) and also mix well.
Step 6

Working with one piece at a time, dip the chicken breast in the evaporated milk and shake off any excess milk and then dip into the flour mixture.
Step 7

Next dip the chicken into the scrambled egg mixture, allowing the excess egg to run off then dip the chicken into the corn flake crumb mixture, pressing the flakes to the chicken to help them stick.
Step 8

Transfer the coated chicken to a lightly oiled baking sheet, drizzle the melted butter on top and bake in preheated oven for 30 minutes, or until the crust is crispy and the chicken is cooked through.
Step 9

Slowly, drizzle the honey, lime and butter mixture over the cooked chicken. Makes a nice light meal served with a simple green salad, some sliced melon and a small baguette.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes