Crsipy onion flavor with a touch of coconut sweetness makes this chicken rock. The mustard really jazzes up this Jezebel and creates a symphony in the mouth when drizzled over the chicken.
Ingredients:
3 tbsp FRENCH'S® Bold n' Spicy Brown Mustard
2 cup FRENCH'S® French Fried Onions
1/2 cup red pepper jelly
8 oz canned crushed pineapple, drained
1 cup sweetened flaked coconut
4 boneless, skinless chicken breast halves
1 egg, lightly beaten
4 tbsp fresh cilantro sprigs
1 tsp salt
1/2 tsp pepper
Directions:
Heat oven 400F. In bowl, combine mustard, pepper jelly and pineapple until well mixed; set Jezebel sauce aside. In food processor, pulse onions and coconut to form crumbs; spread on piece of waxed paper. Pat chicken dry with paper towels. Season chicken with salt and pepper. Dip chicken in lightly beaten egg and then in crumb mixture pressing crumbs to adhere. Place on lightly greased baking sheet. Bake 20 minutes or until chicken is cooked through. Chop 2 tablespoons of cilantro and add to Jezebel sauce. Serve chicken with with sauce. Garnish with remaining cilantro.
French's Cook-Off 2009 Sponsors:
