Reviewed: May 21, 2012

A new idea that's really delicious. Although I think that the chicken might need some more spices.

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Reviewer:

suzumiya404

Reviewed: Oct. 13, 2011

This was a hit at my house! I was told it was the best meal my friend had in months! I used panko crumbs insead of the bread crumbs and more of the coconut milk to let in marinade in (about 4hrs) it was so so yummy!! I will be making it again for sure!

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Reviewer:

Missbrimo

Reviewed: Jun. 8, 2011

Mmmmm! I love coconut but hate any kind of spiced cookies so I just added some ginger to the bread crumb mixture as another review mentioned (and salt as suggested). Because of my love for coconut I also added a drop of coconut extract and a little left over coconut milk to the egg. Wasnt too coconut-ie just right :) I also used 3 chicken breast since I didnt have tenders and baked at 350 for 1hr (just because thats how I always bake chicken breast), mine was not soggy at all. I only added enough milk to coat the bottom of the pan so idk why everyone is getting soggy bottoms. My husband loved it too! We will have it again :)

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Reviewer:

agrandinette

Reviewed: Apr. 8, 2011

I really like this recipe, although I will caution you about the shredded coconut. Be sure to use UNsweetened coconut; otherwise it may be too sweet for you. My gingersnaps (I used Shasha Co.'s, which are not really sweet) provided enough sweetness already. I added extra ginger to the mix for more ginger taste and used more breadcrumbs in place of some of the gingersnaps. I also left out the butter. Thanks, Katz! :)

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Reviewer:

eatsREALfood

Cooking Level: Intermediate

Home Town: Rogersville, Tennessee, USA

Reviewed: Apr. 3, 2011

It was okay...I followed the recipe exactly. It was edible, but, it was too sweet, soggy, and it was hard getting passed the ginger snaps. I will try the receipe again with a few changes... 1. Omit coconut milk from baking dish and add more butter or chicken stock to keep it moist. 2. Decrease number of ginger snaps used and increase bread crumbs. 3. Add additional coconut flakes the last 10 min to toast. I will update my review and let you know how the changes went.

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Reviewer:

Vanny

Living In: Mcallen, Texas, USA

Reviewed: Sep. 30, 2010

This tasted good, but I couldn't get passed the sogginess. A true mess in my pan.

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Reviewer:

MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

Reviewed: Sep. 16, 2010

Add a couple of tablespoons of hot sauce to the marinade(we always use Franks)

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Reviewer:

chuckie j

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Aug. 23, 2010

I skipped on the gingersnap cookies and it was just great!

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Reviewer:

Leah G.

Reviewed: Jul. 11, 2010

I'm not sure if I will make this again. The bottoms of the chicken were soggy. If I do try the recipe again, I will omit the coconut from the baking pan.

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