Reviewed: Dec. 15, 2009

Very easy and delicious! Only advice would be to make sure that the coconut/ginger snap mixture doesn't get too soggy towards the end. It get's really hard to get it to stick after a while. But overall, it was fantastic. So sweet.

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d4n12i

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Reviewed: Dec. 13, 2009

I made this for a fast dinner. I used regular milk and butter salt and pepper because I didn’t have coconut milk. I used cracker crumbs because I didn’t have bread crumbs. I mixed the coconut, ginger snaps and macadamia nuts (and a little bit of cinnamon sugar) in a food processor. (It made a great topping for gingerbread muffins if you have extra) I know I changed a lot of it but, it turned out great.

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strayredbolt

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Reviewed: Nov. 19, 2009

I made this recipe last night for dinner and it was WONDERFUL!! I made it just as the recipe said and we thought it was great. So easy to fix and will sure fix it again and again.

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beamerz3

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Reviewed: Nov. 16, 2009

It was absolutely delicious. My whole family loved it. I marinated the chicken in the coconut milk for 1 1/2 days. Next time I think I'll put 1/2 c of coconut shreds.

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melissa

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Reviewed: May 6, 2009

I made this according to the instructions, except for adding the pieces of butter, which I forgot to do. It was still really good! I did not think it was too sweet as other reviews have mentioned, although I do think I will try salting the chicken next time. This was enjoyed and complimented by all.

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ana2009

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Reviewed: Apr. 21, 2009

Not to bad, it had a really good taste but not too sure if it is a repeat.

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MommaOfTwins09

Cooking Level: Expert

Home Town: Big Sky, Montana, USA

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Reviewed: Apr. 5, 2009

Very good recipe. I used panko instead of plain breadcrumbs, and used a few less gingerthins. Great flavor, not too sweet, but could have used a little something else, i just can't put my finger on it...

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kmobley9

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Reviewed: Nov. 10, 2008

Really good! I marinated the chicken in coconut milk for 5 hrs and it was so moist and tender. The crushed gingersnaps and coconut really give it a great taste.

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Katie

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Reviewed: Nov. 9, 2008

This was so good. Definitely too sweet for some, but not for me. This recipe is a keeper.

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Food Eater

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Kingston, New York, USA

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Reviewed: Apr. 27, 2008

very good! sprinkled salt on each chix breast to cut sweetness. accompanied with asparagus polonaise and near east long grain rice. it's a keeper.

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Barry

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Reviewed: Apr. 15, 2008

Something different for those who like variety... a bit on the sweet side though.

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 27, 2008

delicious. I salted my chicken before. don't forget to use the hard type of ginger snaps...no soft ginger cookies. So good. The bad thing about sweet dishes or salty dishes, everyone has different tastes...this was to our liking very much!

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MDKLOVA

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Reviewed: Mar. 27, 2008

The recipe was easy to make but not a family favorite. Made it for the coconut lovers when the coconut haters were out of town. Did not have the gingersnaps so I crushed some graham crackers and added a little ginger to the mix. We thought this was a little sweet for a main dish. It was ok, just not great. N*R

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BUSYCOOK

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

This was creative, unusual, fun to make but in the end it wasn't my favorite. I think the basic idea of coconut and ginger is great but this was much too sweet for my family's taste. I used unsweetened coconut but the gingersnaps is where all the sugar came from. I will try this recipe again without the cookies and add a little gorund ginger to the breading mix.

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Cher

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

We thought this was really good. After Hubby wrapped his head around the idea that it was chicken *AND* coconut together in the same recipe he thought it was really good and ate two pieces. The only change I made was salting the chicken before marinating it in the coconut milk. This is a good recipe if you are looking for a "different" way to have chicken! N*R

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Mar. 24, 2008

This was a pretty good recipe. Made exactly as written and we were all pleased with the result. One tip: be sure to purchase 'crisp' gingersnaps and not soft ones. Thanks, Katz!

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CookinginFL

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

WE LOVED THIS RECIPE! Salt would make this recipe perfect (but lack of salt isn't enough to demote it to 4 stars). Salt helps to compliment the sweetness. Salt your chicken before marinating in the coconut milk. Add a little salt to the breadcrumb mixture. The ginger snaps add a wonderful flavor and this recipe would be lacking without them (since the ginger snaps have a nice spiced and sweet flavor). THe baking method is great, just coat the pan with coconut milk (don't drench the chicken) and it will be perfect. Don't forget the pats of butter ontop of the chicken while cooking:). We loved this N*R recipe...do try!

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Mar. 22, 2008

Both my bf and I liked this. I didn't have a clue what 1 1/2 lbs of my Costco chicken was, so I just used 4 chicken breasts. It took about 1/2 the can of coconut milk to cover them, so I used the other 1/2 in the pan when baking. It is a bit sweet--probably from the gingersnaps and the coconut milk--so I don't know that I'd use the gingersnaps again but maybe just use bread crumbs and put in ginger with them. I also think the coconut milk should go in the pan before the chicken, not after. Since we liked it, it's worth trying again with a few tweaks. Thanks for the recipe. N*R Go to the Recipe Exchange to hear about N*R.

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