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For most of us in the United States winter appears to be making an early arrival.  Even us Floridans are starting to feel like it's time to pack up the bathing suits and unpack the boots.    

With the sudden nip in the air, I found myself dreaming of being on a tropical island in the Caribbean with a cocktail in hand, while I relax in the sun -- aah! 


The Main Dish
Unfortunately, I can't jet-set off to the Caribbean anytime soon, so instead I'm going to bring a taste of the Caribbean to our dinner table tonight with today's featured recipe for two -- Caribbean Chicken Nuggets.   

The Side Dish
I'll be serving the Caribbean inspired meal with a Coconut-Topped Cinnamon Sweet Potato.  I was so excited to try these that I accidentally took a bite before I took a picture of my delectable creation.  I tried to patch up my fork mark, but unfortunately you can still see a bit of the damage in the photos -- oops! 

Caribbean Chicken Nuggets
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes

What you'll need
2 boneless, skinless chicken breasts, cut into 3 x 1 1/2-inch nuggets
1 egg
1/4 cup milk 
1/2 cup flour
1 cup panko bread crumbs
1/2 cup coconut 
1 teaspoon Caribbean citrus seasoning (such as Mrs. Dash)
1/2 teaspoon salt 
pepper
cooking spray 

Directions
1. Preheat oven to 425 degrees F. 
2. Combine milk and eggs in a shallow bowl.
3. In another shallow bowl, combine panko bread crumbs, coconut, salt and Caribbean citrus seasoning  Mix well. 
4. In a third shallow bowl place 1/2 cup flour. 
5. Season chicken nuggets with salt and pepper, dredge in flour.  Dip chicken in milk mixture; dredge in bread crumbs.

6. Once nuggets are well coated place them on a greased baking sheet.  
7. Bake for 15 minutes or until chicken is cooked through. 
While the chicken is baking I put together the sweet potato side dish as well as a creamy aioli, which is a wonderful dipping sauce for the nuggets.

Coconut-Topped Cinnamon Sweet Potatoes
Total Time: 12 minutes
Prep: 4 minutes
Cook: 8 minutes

What you'll need
1 sweet potato
1 tablespoon butter
1 teaspoon cinnamon sugar
1/4 cup flaked sweetened coconut

Directions
1. Place washed sweet potato on a microwave-safe plate.  Microwave on high for 8 to 10 minutes or until very tender. 
2. Remove potatoes from microwave and let cool.  While potatoes are cooling melt butter in a separate microwave-safe bowl. 
3. Mix together melted butter and cinnamon sugar.  
4. Cut the sweet potato in half lengthwise. Pour butter and cinnamon sugar mixture over each sweet potato half. 
4. Sprinkle coconut evenly over potatoes.  Enjoy!
Creamy Aioli 
Total Time: 2 minutes
Prep: 2 minute
Cook: 0 minutes

What you'll need
1 tablespoon lemon juice 
1/2 cup mayonaise 
1/4 teaspoon minced garlic 
1/4 teaspoon paprika

Directions
1. Stir together mayonnaise, garlic, paprika and lemon juice.  Mix well.  Serve alongside Caribbean Chicken Nuggets. 

* Note -- I did not use all of the aioli with tonight's meal, which is no problem because it also goes great with tomorrow night's Lemon-Basil Pork Chops.  Just cover and refrigerate the leftovers, and you can use it again tomorrow night.

Once the chicken nuggets and sweet potato are baked and the creamy ailoi is mixed, dinner is served! Enjoy.  And have a very Happy Halloween!
Chicken and Sweet Potato Recipes adapted from Weight Watcher's Four Ingredient 10 Minute Recipes Magazine
 


Comments

Allie
01/28/2013 18:32

Another amazing recipe!! I made the chicken nuggets tonight and they were awesome! It tasted just like coconut shrimp which I love :) we used a side of orange marmalade with the chicken- store bought :) I made a rice dish on the side but the sweet potato looks good too!

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