Believe it or not, I cooked meat this week. Thankfully, it was already cut up (such a nice butcher), and trimmed and ready to use. I was surprised that I wasn’t bothered more by the rawness of it. It’s been so long since I’ve cooked meat, I was afraid I might chicken out.
Anyway, I was flipping through one of my Cooking Light annuals and found this recipe for coconut-crusted chicken…and I decided it was worth a shot. We made mashed potatoes and Tom Green to go with it…ultimate comfort food. When I first started cooking, I figured out that green beans and tomatoes went well together. So I created this incredibly complex recipe: dump one can of diced tomatoes and one can of green beans in a pot. Heat it up. That’s Tom Green.
The chicken was delicious…though I did think the panko crumbs were soggy in places. I wonder how to fix that problem…I suppose deep-frying would create an all-around crisp crust, but who wants to deep-fry? Not me.
I used this recipe, and substituted half a pound of chicken tenders for the thighs and legs. I just couldn’t deal with bones yet. 🙂