Foodie’s Markets distinctive, diverse,
and delicious foods.
 The corn is simmered in cream of coconut with a bit of fresh grated ginger root and ground coriander seed. The chicken is coated with panko crumbs mixed with toasted coconut and sautéed in coconut oil.
Truth-be-told, it’s a study in coconut really….with some corn and chicken on the side! data-pin-do=)
Toasted Coconut & Panko Pan-Fried Chicken Breasts with Coconut Creamed Corn by Foodie’s Chef Laura Brennan
July 19, 2024
I’ve been thinking about an end-of-the-season recipe and kept thinking about corn, hence the inspiration for this recipe. I made creamed corn with both organic frozen and canned corn. (And yes, I think the organic corn does taste better.) The corn is simmered in cream of coconut with a bit of fresh grated ginger root and ground coriander seed. The chicken is coated with panko crumbs mixed with toasted coconut and sautéed in coconut oil.
Truth-be-told, it’s a study in coconut really….with some corn and chicken on the side!
Ingredients
Creamed corn
1 bag (16 ounces) frozen whole yellow corn (I like Cascadian Farms brand)
1 can (15 ounces) organic whole kernel corn (I like Green Valley organic), strained and save juices
1/3 cup finely chopped Spanish or white onions
2 tablespoons coconut oil or other cooking oil of your choice
1 tablespoon finely grated fresh ginger root
1-1 ½ teaspoons ground coriander seed (amount will depend on freshness/taste of
your ground coriander seed on-hand)
1 can, 13.5 ounces, full fat coconut milk
Kosher salt and fresh ground pepper to taste
Coconut-panko-coated chicken breasts
4-each, 7-8 ounce boneless, skinless and tenderloin-free chicken breasts ( about 2-pounds total weight)
1 cup all-purpose flour
1 cup unsweetened shredded coconut
1 cup panko crumbs
2 large eggs plus 2 teaspoons vegetable oil
4 tablespoons coconut oil, or other vegetable oil for sautéeing, divided, plus more as needed
Kosher salt and freshly ground pepper
Optional garnish: 1/3 cup chopped scallion greens
Directions
Begin by toasting the shredded coconut. Either spread out the coconut on a small sheet pan and toast in the oven at 325 degreesF for 5-6 minutes or until lightly browned. Or, toast dry on stove top in shallow non-stick sauté pan over low heat, shaking often until lightly browned. Set aside to cool.
Make the creamed corn. Add 1 tablespoon coconut or other vegetable oil to a saucepan and gently heat the oil to just warm. Add the finely chopped onions with a pinch of salt. Stir. Cook over medium-low heat until translucent, about 5 minutes. Add the frozen corn, the strained canned corn and the grated ginger root. Stir to combine. Add the can of coconut milk, the ground coriander seed and some kosher salt and fresh ground pepper. Stir again. Bring to a simmer, reduce heat and cook over low heat, stirring often until the mixture is thick and s creamy. If it seems too dry add some of the reserved canned corn juices. Cook for about 15-20 minutes or until thick and creamy. Set aside. Taste and adjust seasoning.
Bread the chicken breasts. Pre-heat oven to 350 degreesF. Gather 3 shallow, wide bowls. Put the flour in one bowl and season with a pinch of salt.
Combine the reserved toasted coconut and panko crumbs together in a second bowl. Add a pinch of salt. And finally, add the eggs to the third bowl with 2 teaspoons of vegetable oil and a pinch of salt. Whisk/beat to thoroughly combine.
Remove chicken breasts from the package and pat dry on paper towels. (I use chicken breasts without the tenderloins attached so the breasts will cook more evenly and quickly.)
Here is the order to proceed with the breading: 1. Flour 2. egg-oil mix and 3. coconut
panko mix.
Prep one breast at a time: drop one breast in the flour, pat off excess flour. Next, coat the breast with the egg-oil mixture on both sides. (Use a brush or just dip, one side at a time.). Drain off excess beaten egg and add the breast to the toasted coconut and panko bowl. Coat both sides evenly and thoroughly. Repeat with the rest of the chicken. Lay the coated chicken breasts on a plate.
Browning the chicken breasts. Have a sheet pan handy to finish cooking the breasts
in the pre-heating oven.
Heat a sauté pan on the stove top over medium heat, add 1-2 tablespoons of coconut oil or other vegetable oil, and gently heat the oil. Do not let the oil smoke.
Gently add the chicken breasts to the pan, being careful not to splatter the hot oil. Depending on the size of your pan, add two or three chicken breasts to the pan. Sauté on one side until nicely browned, Season with a pinch of salt and turn the breasts over in the pan to lightly brown the second side. Remove the breasts to the sheet pan, the best browned side should face up on the sheet pan If you are cooking another batch, carefully wipe out the pan with a paper towel, Add more cooking oil to the pan, gently heat the oil and finish browning the rest of the chicken breasts.
Put the sheet pan of chicken breasts in the oven to finish cooking. This will take about 6-8 minutes until the chicken breasts are firm to the touch AND a thermometer registers 165 degreesF when inserted into the thickest part of the breast. Remove pan from the oven and rest for about 5 minutes.
To serve:Reheat creamed corn if necessary. Mix in the chopped scallions if using. Scoop a portion of creamed corn onto a plate and add a crispy chicken breast on top Repeat. Enjoy!
Servings: 4
Prep time: 40-50 minutes
Cooking time: 20 minutes
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Toasted Coconut & Panko Pan-Fried Chicken Breasts with Coconut Creamed Corn by Foodie’s Chef Laura Brennan
September 30, 2021
I’ve been thinking about an end-of-the-season recipe and kept thinking about corn, hence the inspiration for this recipe. I made creamed corn with both organic frozen and canned corn. (And yes, I think the organic corn does taste better.) The corn is simmered in cream of coconut with a bit of fresh grated ginger root and ground coriander seed. The chicken is coated with panko crumbs mixed with toasted coconut and sautéed in coconut oil.
Truth-be-told, it’s a study in coconut really….with some corn and chicken on the side!
Ingredients
Creamed corn
1 bag (16 ounces) frozen whole yellow corn (I like Cascadian Farms brand)
1 can (15 ounces) organic whole kernel corn (I like Green Valley organic), strained and save juices
1/3 cup finely chopped Spanish or white onions
2 tablespoons coconut oil or other cooking oil of your choice
1 tablespoon finely grated fresh ginger root
1-1 ½ teaspoons ground coriander seed (amount will depend on freshness/taste of
your ground coriander seed on-hand)
1 can, 13.5 ounces, full fat coconut milk
Kosher salt and fresh ground pepper to taste
Coconut-panko-coated chicken breasts
4-each, 7-8 ounce boneless, skinless and tenderloin-free chicken breasts ( about 2-pounds total weight)
1 cup all-purpose flour
1 cup unsweetened shredded coconut
1 cup panko crumbs
2 large eggs plus 2 teaspoons vegetable oil
4 tablespoons coconut oil, or other vegetable oil for sautéeing, divided, plus more as needed
Kosher salt and freshly ground pepper
Optional garnish: 1/3 cup chopped scallion greens
Directions
Begin by toasting the shredded coconut. Either spread out the coconut on a small sheet pan and toast in the oven at 325 degreesF for 5-6 minutes or until lightly browned. Or, toast dry on stove top in shallow non-stick sauté pan over low heat, shaking often until lightly browned. Set aside to cool.
Make the creamed corn. Add 1 tablespoon coconut or other vegetable oil to a saucepan and gently heat the oil to just warm. Add the finely chopped onions with a pinch of salt. Stir. Cook over medium-low heat until translucent, about 5 minutes. Add the frozen corn, the strained canned corn and the grated ginger root. Stir to combine. Add the can of coconut milk, the ground coriander seed and some kosher salt and fresh ground pepper. Stir again. Bring to a simmer, reduce heat and cook over low heat, stirring often until the mixture is thick and s creamy. If it seems too dry add some of the reserved canned corn juices. Cook for about 15-20 minutes or until thick and creamy. Set aside. Taste and adjust seasoning.
Bread the chicken breasts. Pre-heat oven to 350 degreesF. Gather 3 shallow, wide bowls. Put the flour in one bowl and season with a pinch of salt.
Combine the reserved toasted coconut and panko crumbs together in a second bowl. Add a pinch of salt. And finally, add the eggs to the third bowl with 2 teaspoons of vegetable oil and a pinch of salt. Whisk/beat to thoroughly combine.
Remove chicken breasts from the package and pat dry on paper towels. (I use chicken breasts without the tenderloins attached so the breasts will cook more evenly and quickly.)
Here is the order to proceed with the breading: 1. Flour 2. egg-oil mix and 3. coconut
panko mix.
Prep one breast at a time: drop one breast in the flour, pat off excess flour. Next, coat the breast with the egg-oil mixture on both sides. (Use a brush or just dip, one side at a time.). Drain off excess beaten egg and add the breast to the toasted coconut and panko bowl. Coat both sides evenly and thoroughly. Repeat with the rest of the chicken. Lay the coated chicken breasts on a plate.
Browning the chicken breasts. Have a sheet pan handy to finish cooking the breasts
in the pre-heating oven.
Heat a sauté pan on the stove top over medium heat, add 1-2 tablespoons of coconut oil or other vegetable oil, and gently heat the oil. Do not let the oil smoke.
Gently add the chicken breasts to the pan, being careful not to splatter the hot oil. Depending on the size of your pan, add two or three chicken breasts to the pan. Sauté on one side until nicely browned, Season with a pinch of salt and turn the breasts over in the pan to lightly brown the second side. Remove the breasts to the sheet pan, the best browned side should face up on the sheet pan If you are cooking another batch, carefully wipe out the pan with a paper towel, Add more cooking oil to the pan, gently heat the oil and finish browning the rest of the chicken breasts.
Put the sheet pan of chicken breasts in the oven to finish cooking. This will take about 6-8 minutes until the chicken breasts are firm to the touch AND a thermometer registers 165 degreesF when inserted into the thickest part of the breast. Remove pan from the oven and rest for about 5 minutes.
To serve:Reheat creamed corn if necessary. Mix in the chopped scallions if using. Scoop a portion of creamed corn onto a plate and add a crispy chicken breast on top Repeat. Enjoy!
Servings: 4
Prep time: 40-50 minutes
Cooking time: 20 minutes
Toasted Coconut & Panko Pan-Fried Chicken Breasts with Coconut Creamed Corn by Foodie’s Chef Laura Brennan
April 20, 2021
I’ve been thinking about an end-of-the-season recipe and kept thinking about corn, hence the inspiration for this recipe. I made creamed corn with both organic frozen and canned corn. (And yes, I think the organic corn does taste better.) The corn is simmered in cream of coconut with a bit of fresh grated ginger root and ground coriander seed. The chicken is coated with panko crumbs mixed with toasted coconut and sautéed in coconut oil.
Truth-be-told, it’s a study in coconut really….with some corn and chicken on the side!
Ingredients
Creamed corn
1 bag (16 ounces) frozen whole yellow corn (I like Cascadian Farms brand)
1 can (15 ounces) organic whole kernel corn (I like Green Valley organic), strained and save juices
1/3 cup finely chopped Spanish or white onions
2 tablespoons coconut oil or other cooking oil of your choice
1 tablespoon finely grated fresh ginger root
1-1 ½ teaspoons ground coriander seed (amount will depend on freshness/taste of
your ground coriander seed on-hand)
1 can, 13.5 ounces, full fat coconut milk
Kosher salt and fresh ground pepper to taste
Coconut-panko-coated chicken breasts
4-each, 7-8 ounce boneless, skinless and tenderloin-free chicken breasts ( about 2-pounds total weight)
1 cup all-purpose flour
1 cup unsweetened shredded coconut
1 cup panko crumbs
2 large eggs plus 2 teaspoons vegetable oil
4 tablespoons coconut oil, or other vegetable oil for sautéeing, divided, plus more as needed
Kosher salt and freshly ground pepper
Optional garnish: 1/3 cup chopped scallion greens
Directions
Begin by toasting the shredded coconut. Either spread out the coconut on a small sheet pan and toast in the oven at 325 degreesF for 5-6 minutes or until lightly browned. Or, toast dry on stove top in shallow non-stick sauté pan over low heat, shaking often until lightly browned. Set aside to cool.
Make the creamed corn. Add 1 tablespoon coconut or other vegetable oil to a saucepan and gently heat the oil to just warm. Add the finely chopped onions with a pinch of salt. Stir. Cook over medium-low heat until translucent, about 5 minutes. Add the frozen corn, the strained canned corn and the grated ginger root. Stir to combine. Add the can of coconut milk, the ground coriander seed and some kosher salt and fresh ground pepper. Stir again. Bring to a simmer, reduce heat and cook over low heat, stirring often until the mixture is thick and s creamy. If it seems too dry add some of the reserved canned corn juices. Cook for about 15-20 minutes or until thick and creamy. Set aside. Taste and adjust seasoning.
Bread the chicken breasts. Pre-heat oven to 350 degreesF. Gather 3 shallow, wide bowls. Put the flour in one bowl and season with a pinch of salt.
Combine the reserved toasted coconut and panko crumbs together in a second bowl. Add a pinch of salt. And finally, add the eggs to the third bowl with 2 teaspoons of vegetable oil and a pinch of salt. Whisk/beat to thoroughly combine.
Remove chicken breasts from the package and pat dry on paper towels. (I use chicken breasts without the tenderloins attached so the breasts will cook more evenly and quickly.)
Here is the order to proceed with the breading: 1. Flour 2. egg-oil mix and 3. coconut
panko mix.
Prep one breast at a time: drop one breast in the flour, pat off excess flour. Next, coat the breast with the egg-oil mixture on both sides. (Use a brush or just dip, one side at a time.). Drain off excess beaten egg and add the breast to the toasted coconut and panko bowl. Coat both sides evenly and thoroughly. Repeat with the rest of the chicken. Lay the coated chicken breasts on a plate.
Browning the chicken breasts. Have a sheet pan handy to finish cooking the breasts
in the pre-heating oven.
Heat a sauté pan on the stove top over medium heat, add 1-2 tablespoons of coconut oil or other vegetable oil, and gently heat the oil. Do not let the oil smoke.
Gently add the chicken breasts to the pan, being careful not to splatter the hot oil. Depending on the size of your pan, add two or three chicken breasts to the pan. Sauté on one side until nicely browned, Season with a pinch of salt and turn the breasts over in the pan to lightly brown the second side. Remove the breasts to the sheet pan, the best browned side should face up on the sheet pan If you are cooking another batch, carefully wipe out the pan with a paper towel, Add more cooking oil to the pan, gently heat the oil and finish browning the rest of the chicken breasts.
Put the sheet pan of chicken breasts in the oven to finish cooking. This will take about 6-8 minutes until the chicken breasts are firm to the touch AND a thermometer registers 165 degreesF when inserted into the thickest part of the breast. Remove pan from the oven and rest for about 5 minutes.
To serve:Reheat creamed corn if necessary. Mix in the chopped scallions if using. Scoop a portion of creamed corn onto a plate and add a crispy chicken breast on top Repeat. Enjoy!
Servings: 4
Prep time: 40-50 minutes
Cooking time: 20 minutes
Toasted Coconut & Panko Pan-Fried Chicken Breasts with Coconut Creamed Corn by Foodie’s Chef Laura Brennan
October 13, 2017
I’ve been thinking about an end-of-the-season recipe and kept thinking about corn, hence the inspiration for this recipe. I made creamed corn with both organic frozen and canned corn. (And yes, I think the organic corn does taste better.) The corn is simmered in cream of coconut with a bit of fresh grated ginger root and ground coriander seed. The chicken is coated with panko crumbs mixed with toasted coconut and sautéed in coconut oil.
Truth-be-told, it’s a study in coconut really….with some corn and chicken on the side!
Ingredients
Creamed corn
1 bag (16 ounces) frozen whole yellow corn (I like Cascadian Farms brand)
1 can (15 ounces) organic whole kernel corn (I like Green Valley organic), strained and save juices
1/3 cup finely chopped Spanish or white onions
2 tablespoons coconut oil or other cooking oil of your choice
1 tablespoon finely grated fresh ginger root
1-1 ½ teaspoons ground coriander seed (amount will depend on freshness/taste of
your ground coriander seed on-hand)
1 can, 13.5 ounces, full fat coconut milk
Kosher salt and fresh ground pepper to taste
Coconut-panko-coated chicken breasts
4-each, 7-8 ounce boneless, skinless and tenderloin-free chicken breasts ( about 2-pounds total weight)
1 cup all-purpose flour
1 cup unsweetened shredded coconut
1 cup panko crumbs
2 large eggs plus 2 teaspoons vegetable oil
4 tablespoons coconut oil, or other vegetable oil for sautéeing, divided, plus more as needed
Kosher salt and freshly ground pepper
Optional garnish: 1/3 cup chopped scallion greens
Directions
Begin by toasting the shredded coconut. Either spread out the coconut on a small sheet pan and toast in the oven at 325 degreesF for 5-6 minutes or until lightly browned. Or, toast dry on stove top in shallow non-stick sauté pan over low heat, shaking often until lightly browned. Set aside to cool.
Make the creamed corn. Add 1 tablespoon coconut or other vegetable oil to a saucepan and gently heat the oil to just warm. Add the finely chopped onions with a pinch of salt. Stir. Cook over medium-low heat until translucent, about 5 minutes. Add the frozen corn, the strained canned corn and the grated ginger root. Stir to combine. Add the can of coconut milk, the ground coriander seed and some kosher salt and fresh ground pepper. Stir again. Bring to a simmer, reduce heat and cook over low heat, stirring often until the mixture is thick and s creamy. If it seems too dry add some of the reserved canned corn juices. Cook for about 15-20 minutes or until thick and creamy. Set aside. Taste and adjust seasoning.
Bread the chicken breasts. Pre-heat oven to 350 degreesF. Gather 3 shallow, wide bowls. Put the flour in one bowl and season with a pinch of salt.
Combine the reserved toasted coconut and panko crumbs together in a second bowl. Add a pinch of salt. And finally, add the eggs to the third bowl with 2 teaspoons of vegetable oil and a pinch of salt. Whisk/beat to thoroughly combine.
Remove chicken breasts from the package and pat dry on paper towels. (I use chicken breasts without the tenderloins attached so the breasts will cook more evenly and quickly.)
Here is the order to proceed with the breading: 1. Flour 2. egg-oil mix and 3. coconut
panko mix.
Prep one breast at a time: drop one breast in the flour, pat off excess flour. Next, coat the breast with the egg-oil mixture on both sides. (Use a brush or just dip, one side at a time.). Drain off excess beaten egg and add the breast to the toasted coconut and panko bowl. Coat both sides evenly and thoroughly. Repeat with the rest of the chicken. Lay the coated chicken breasts on a plate.
Browning the chicken breasts. Have a sheet pan handy to finish cooking the breasts
in the pre-heating oven.
Heat a sauté pan on the stove top over medium heat, add 1-2 tablespoons of coconut oil or other vegetable oil, and gently heat the oil. Do not let the oil smoke.
Gently add the chicken breasts to the pan, being careful not to splatter the hot oil. Depending on the size of your pan, add two or three chicken breasts to the pan. Sauté on one side until nicely browned, Season with a pinch of salt and turn the breasts over in the pan to lightly brown the second side. Remove the breasts to the sheet pan, the best browned side should face up on the sheet pan If you are cooking another batch, carefully wipe out the pan with a paper towel, Add more cooking oil to the pan, gently heat the oil and finish browning the rest of the chicken breasts.
Put the sheet pan of chicken breasts in the oven to finish cooking. This will take about 6-8 minutes until the chicken breasts are firm to the touch AND a thermometer registers 165 degreesF when inserted into the thickest part of the breast. Remove pan from the oven and rest for about 5 minutes.
To serve:Reheat creamed corn if necessary. Mix in the chopped scallions if using. Scoop a portion of creamed corn onto a plate and add a crispy chicken breast on top Repeat. Enjoy!
Servings: 4
Prep time: 40-50 minutes
Cooking time: 20 minutes
Toasted Coconut & Panko Pan-Fried Chicken Breasts with Coconut Creamed Corn by Foodie’s Chef Laura Brennan
September 22, 2017
I’ve been thinking about an end-of-the-season recipe and kept thinking about corn, hence the inspiration for this recipe. I made creamed corn with both organic frozen and canned corn. (And yes, I think the organic corn does taste better.) The corn is simmered in cream of coconut with a bit of fresh grated ginger root and ground coriander seed. The chicken is coated with panko crumbs mixed with toasted coconut and sautéed in coconut oil.
Truth-be-told, it’s a study in coconut really….with some corn and chicken on the side!
Ingredients
Creamed corn
1 bag (16 ounces) frozen whole yellow corn (I like Cascadian Farms brand)
1 can (15 ounces) organic whole kernel corn (I like Green Valley organic), strained and save juices
1/3 cup finely chopped Spanish or white onions
2 tablespoons coconut oil or other cooking oil of your choice
1 tablespoon finely grated fresh ginger root
1-1 ½ teaspoons ground coriander seed (amount will depend on freshness/taste of
your ground coriander seed on-hand)
1 can, 13.5 ounces, full fat coconut milk
Kosher salt and fresh ground pepper to taste
Coconut-panko-coated chicken breasts
4-each, 7-8 ounce boneless, skinless and tenderloin-free chicken breasts ( about 2-pounds total weight)
1 cup all-purpose flour
1 cup unsweetened shredded coconut
1 cup panko crumbs
2 large eggs plus 2 teaspoons vegetable oil
4 tablespoons coconut oil, or other vegetable oil for sautéeing, divided, plus more as needed
Kosher salt and freshly ground pepper
Optional garnish: 1/3 cup chopped scallion greens
Directions
Begin by toasting the shredded coconut. Either spread out the coconut on a small sheet pan and toast in the oven at 325 degreesF for 5-6 minutes or until lightly browned. Or, toast dry on stove top in shallow non-stick sauté pan over low heat, shaking often until lightly browned. Set aside to cool.
Make the creamed corn. Add 1 tablespoon coconut or other vegetable oil to a saucepan and gently heat the oil to just warm. Add the finely chopped onions with a pinch of salt. Stir. Cook over medium-low heat until translucent, about 5 minutes. Add the frozen corn, the strained canned corn and the grated ginger root. Stir to combine. Add the can of coconut milk, the ground coriander seed and some kosher salt and fresh ground pepper. Stir again. Bring to a simmer, reduce heat and cook over low heat, stirring often until the mixture is thick and s creamy. If it seems too dry add some of the reserved canned corn juices. Cook for about 15-20 minutes or until thick and creamy. Set aside. Taste and adjust seasoning.
Bread the chicken breasts. Pre-heat oven to 350 degreesF. Gather 3 shallow, wide bowls. Put the flour in one bowl and season with a pinch of salt.
Combine the reserved toasted coconut and panko crumbs together in a second bowl. Add a pinch of salt. And finally, add the eggs to the third bowl with 2 teaspoons of vegetable oil and a pinch of salt. Whisk/beat to thoroughly combine.
Remove chicken breasts from the package and pat dry on paper towels. (I use chicken breasts without the tenderloins attached so the breasts will cook more evenly and quickly.)
Here is the order to proceed with the breading: 1. Flour 2. egg-oil mix and 3. coconut
panko mix.
Prep one breast at a time: drop one breast in the flour, pat off excess flour. Next, coat the breast with the egg-oil mixture on both sides. (Use a brush or just dip, one side at a time.). Drain off excess beaten egg and add the breast to the toasted coconut and panko bowl. Coat both sides evenly and thoroughly. Repeat with the rest of the chicken. Lay the coated chicken breasts on a plate.
Browning the chicken breasts. Have a sheet pan handy to finish cooking the breasts
in the pre-heating oven.
Heat a sauté pan on the stove top over medium heat, add 1-2 tablespoons of coconut oil or other vegetable oil, and gently heat the oil. Do not let the oil smoke.
Gently add the chicken breasts to the pan, being careful not to splatter the hot oil. Depending on the size of your pan, add two or three chicken breasts to the pan. Sauté on one side until nicely browned, Season with a pinch of salt and turn the breasts over in the pan to lightly brown the second side. Remove the breasts to the sheet pan, the best browned side should face up on the sheet pan If you are cooking another batch, carefully wipe out the pan with a paper towel, Add more cooking oil to the pan, gently heat the oil and finish browning the rest of the chicken breasts.
Put the sheet pan of chicken breasts in the oven to finish cooking. This will take about 6-8 minutes until the chicken breasts are firm to the touch AND a thermometer registers 165 degreesF when inserted into the thickest part of the breast. Remove pan from the oven and rest for about 5 minutes.
To serve:Reheat creamed corn if necessary. Mix in the chopped scallions if using. Scoop a portion of creamed corn onto a plate and add a crispy chicken breast on top Repeat. Enjoy!
Servings: 4
Prep time: 40-50 minutes
Cooking time: 20 minutes