GWJamaica Cook Book

Ingredients

2 cups sweetened coconut flakes
1/4 cup flour
2 eggs
1 lb boned and skinned chicken breast halves
1/2 cup vegetable oil
3 tbsp honey
3 tbsp orange marmalade
1 tbsp soy sauce

Preparation

Place coconut in medium sized bowl, place flour in a second bowl and lightly beat eggs in a third bowl. Dip chicken pieces in flour, then egg, and then roll in coconut flakes. Place on a baking sheet. Pour enough oil into skillet to reach a depth of 1/2 inch. Heat over medium heat. When hot add chicken with slotted spoon, 6 pieces at a time. Cook 4-6 minutes until cooked through and light golden, turning once. Adjust heat as needed to prevent over browning. Drain on paper towel. To prepare sauce, combine remaining ingredients in small bowl.

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