Reviewed: Apr. 23, 2012

I used coconut oil instead of butter and added raw honey to the oil and used 1/4 cup oat flour instead of crackers. I'm in love with this one! served with cooked spinach sprinkled with lime juice.

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Reviewer:

Shanel

Reviewed: Mar. 14, 2012

Not as good as I had hoped. I did use raw cashews and organic unsweetened coconut.

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Reviewer:

CALIFORNIADREAMIN

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Reviewed: Mar. 12, 2012

Used lightly salted cashews and sweetened coconut because that is what I had on hand. Marinated the chicken breasts in coconut milk for several hours and then dredged them directly into the cashew/cracker mix (no butter). The family loved this and requested that I make it again.

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Reviewer:

kathcam

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Only had sweetened coconut and natural pecans...and it was delicious and easy. Had mashed potatoes and a veggie for a quick easy meal. Husband liked it and we will add it to our easy meals collection of recipe! Did not add salt and pepper...it was flavorful, moist and tender. Our oven runs slow so i baked it an additional 10 minutes and let it rest for 5 minutes covered with foil.

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Reviewer:

10mkzlady

Reviewed: Jan. 16, 2012

This is AMAZING!!! I used salted/roasted cashews, unsweetened coconut and ritz crackers. Seriously so good! This is going into my dinner rotation.

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Reviewer:

Emmaleth

Cooking Level: Professional

Home Town: Oklahoma City, Oklahoma, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 27, 2011

This was seriously delicious. I soaked the chicken in coconut milk for 2 hours, then quickly pan seared them before putting in oven. Also poured excess butter/egg mixture and marinade in bottom of pan as it baked. So GOOD! Glad I doubled the recipe!

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Reviewer:

Larose825

Cooking Level: Intermediate

Home Town: Smithfield, Virginia, USA

Living In: Troutville, Virginia, USA

Reviewed: Jun. 22, 2010

I would give it 5 stars with the changes I made. First off I used sweetened coconut, salted cashews, and breadcrumbs, because that is what I had on hand. Before dipping the chicken, I marinated it for and hour and a half in milk with 1/2 tsp. coconut extract. Then I dipped each chicken breast in the melted butter with a beaten egg, then in the cashew mixture. I omitted the salt and pepper since I was using salted cashews. It cooked beautifully and tasted great! It is one of my husband's new favorites.

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Reviewer:

beka

Reviewed: May 24, 2010

This recipe is so easy and tastes great, I always have Thai sweet chili sauce with it.

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Reviewer:

Andrea Dionne

Reviewed: Feb. 22, 2010

Just finished eating this, and it was great! I was so amazed at myself for actually having the right ingredients on hand that I completely forgot that I don't have a food processor. No worries, though, I smashed up the crackers and cashews by hand and threw the coconut in as it was. Fortunately, it still worked! Like many others, I used salted cashews and sweetened coconut. Can't wait to try this with a food processor. =]

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Reviewer:

Lady Monte

Cooking Level: Beginning

Home Town: Porterville, California, USA

Reviewed: Jan. 14, 2010

Thank you for this recipe! I added the egg to the melted butter, as another reviewer recommended, and the coating stuck nicely. The beauty of this recipe is in it's simplicity and flexibility. It is delicious "as is" but I intend on playing around with it, possibly adding some Allspice or honey or cocoa. I haven't given the highest rankings to many of dishes on Allrecipes.com but this is a clear exception.

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