As Requested...

Coconut Crusted Chicken with Cashew-Curry Sauce (Cooking Light, May 2009)

Serves 4

Chicken: 4 (6 oz) skinless, boneless chicken breast halves ½ tsp. salt 2 Tbsp. cornstarch ¼ tsp. ground red pepper (cayenne pepper) ¾ c. panko (Japanese breadcrumbs) ½ c. flaked unsweetened coconut 1 large egg white, lightly beaten 2 tsp. canola oil

Sauce: ¾ c. light coconut milk 2 tsp. sugar 1 tsp. red curry paste ½ tsp. cornstarch 1 tsp. canola oil ¼ c. finely chopped shallots 1 Tbsp. minced, peeled fresh ginger 2 garlic cloves, minced ⅓ c. chopped dry-roasted cashews 1 Tbsp. fresh lime juice 2 tsp. fish sauce 4 lime wedges (optional) 4 cilantro sprigs (optional)

1. Preheat oven to 400°.

2. To prepare chicken, sprinkle chicken evenly with ½ tsp. salt. Combine 2 Tbsp. cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.

3. Heat 2 tsp. oil in a large oven-proof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400° for 8 minutes or until done.

4. To prepare sauce, combine coconut milk, sugar, curry paste, and ½ tsp. cornstarch in a small bowl. Heat 1 tsp. oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.