Ingredients:
3 lbs. of boneless chicken breast ? sliced thin
1 ½ cups of flour
4 eggs ? beaten with a fork
2 cups of instant potatoes
1 cup of shredded coconut
Vegetable oil
For the Sauce:
10 oz. package of frozen leaf spinach
5 peaches ? peeled and sliced
3 cloves of garlic ? sliced
1 Jalapeño ? sliced with seeds
2 tablespoons of red wine vinegar
1 tsp of sugar
½ cup of milk plus 1 tsp of flour
1 tablespoon of butter
Drizzle of olive oil
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Preparation:
Set a shallow bowl with the flour, the eggs and the instant potatoes with the coconut. Dip the sliced chicken first in the flour then the egg wash and finally in the instant potatoes and coconut.
Heat a large frying pan with about an inch of vegetable oil and place a few chicken strips in the pan. Do Not overcrowd the pan. Turn the chicken when it is golden on one side. Turn the chicken only once so that the coating does not stick to the pan.
Place the chicken on paper towels to absorb any excess oil.
For the Sauce:
Heat a frying pan with a drizzle of olive oil. Place the frozen spinach and garlic in the pan and let it sauté. When the spinach is thawed add the peaches and Jalapeño. Combine the vinegar with the sugar and add. Continue to simmer on low. Combine the milk with the flour, mix and then add to the pan. Add the butter. Simmer on low for a minute and remove from the heat.
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