One of our favorite little methods is my Bisquick Chicken Parm. Andrew could seriously eat it once or twice a week. I have mixed and matched it before into Maple Crusted Chicken and that was seriously delish too…so the other night, I put a summer spin on things and made it into Coconut Crusted Chicken.
That’s the whole Mix and Match Mama philosophy…you learn a simple recipe that your family loves (and you love to make) and then mix and match the method to create different recipes.
This Coconut Crusted Chicken turned out just as delicious as the other two versions. And spooning a little orange marmalade down over the top just took things to a whole new level. A quick and easy recipe with a tried and true method…wonderful for busy ladies!
1 pound chicken breasts
3/4 cup Bisquick mix
1 1/2 cups shredded and flaked sweetened coconut
pinch of salt and pepper
1 egg beaten
2 tablespoons butter, melted
Orange marmalade for garnishing
Preheat oven to 400 degrees.
In one shallow dish (I used a pie plate), combine Bisquick, shredded coconut and a pinch of salt and pepper.
In a second shallow dish, beat your one egg.
Take each chicken breast and dip it first in the beaten egg, coating well on both sides, and then dip it in the Bisquick mixture.
Place chicken on foil lined cookie sheet sprayed with Pam. Brush half of your melted butter over the tops of the chicken and bake 8 minutes. Flip chicken over and brush remaining half of your melted butter on opposite side and finish cooking another 8 minutes. Your chicken should be brown and kind of crispy with the juices running clear.
Remove chicken from oven and garnish with a little orange marmalade on top.
We served this chicken with green beans and it was the perfect quick and easy weeknight meal. Enjoy!