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Coconut and Almond Chicken Disney Village Resort-Disneyland


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Rate this recipe 4.5/5 (15 Votes)


  • Mustard Sauce:
  • 1/2 cup all-purpose flour
  • 2 eggs lightly beaten
  • 1/2 cup unseasoned bread crumbs
  • 1/2 cup shredded coconut
  • 1/4 cup blnached, sliced almonds
  • 4 chicken breasts, boneless, skinless
  • oil for frying
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1.5 cups chicken stock
  • 2 tablespoons heavy cream
  • 4 teaspoons whole-grain mustard
  • S&P


Adapted from


Step 1

Preheat oven to 350o.
Line a 13 x 9 x 2" baking pan with aluminum foil.
Put flour in a small bowl. Lightly beat eggs in a separate small bowl. Combine bread crumbs, coconut, and almonds in a third small bowl.
Place a large frying pan over medium heat and coat the bottom with oil.
Coat one chicken breast in flour, shaking off any excess, then dip in beaten egg.
Coat chicken thoroughly with the bread crumb/coconut mixture and place in the frying pan.
Repeat with remaining chicken breasts.
Fry chicken until golden brown on both sides, and place in baking dish. Finish cooking in oven for 10 to 15 minutes, or until chicken is fully cooked.

Mustard Sauce:
In a medium-size saucepan, melt butter. Add flour and stir to make a roux.
Whisk in chicken stock and bring to a boil. Turn down heat and simmer for 10 minutes, stirring occasionally, until sauce thickens. Whisk in cream and simmer an additional 2 minutes. Remove from heat and stir in mustard. Season with salt and pepper to taste.


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