Ingredients

The following ingredients have 4 Servings
  • 2 tbsps coconut oil
  • 2 eggs
  • 1 tbsp Dijon mustard
  • 3-4 tsp hot sauce (I used Franks)
  • 1/2 cup panko
  • 1/2 cup unsweetened coconut flakes
  • 2 tbsps  homemade jerk seasoning
  • Salt and pepper to taste
  • 4 boneless skinless chicken breasts
  • 1 can (14 oz crushed pineapple in juice, undrained)
  • 1/2 cup chopped red bell pepper
  • 2  tsps  lemon juice
  • 2 tsps dried cilantro

Instruction

  • Preheat oven to 375
  • Heat coconut oil over a cast iron skillet over medium heat.
  • While the skillet is heating, add the panko, jerk seasoning and coconut flakes in a medium-sized bowl, and the eggs, dijon and hot sauce in another.
  • Dip each chicken breast in the eggs, and then roll in the panko mix.
  • Add the chicken breasts to the skillet and fry for 2-3 minutes on each side, until golden brown.
  • Transfer the skillet to the oven and bake for 25-30 minutes, or until fully cooked.
  • Mix together the pineapple salsa in a separate bowl and serve with the chicken.