GINNA PARSONS: Careful … my ignorance is showing



A few weeks ago, I interviewed a Cook of the Week who had one of the “Kosher by Design” cookbooks on her kitchen counter. (I think there are eight in the cookbook series written by Susie Fishbein.)

“I’m not Jewish,” she said, “but this cookbook has some really amazing recipes.”

Almost 10 years ago, I received a copy of “Kosher by Design Entertains” in the mail at work and, because I’m also not Jewish, I stuck it on a bookshelf by my desk and forgot about it. I figured it was full of recipes for matzo balls and potato latkes.

I could not have been more wrong.

It is filled with delicious-sounding recipes of carefully prepared foods and beautiful photos and hundreds of tips for entertaining.

One night last week, we tried this recipe for chicken strips coated in crispy panko breadcrumbs and sweetened coconut. These strips were tasty and crunchy and best of all, baked, instead of fried. I served them with store-bought vegetable egg rolls and steamed green beans topped with sliced almonds.

Coconut Chicken Strips

3 boneless, skinless chicken breast halves

Salt and pepper

12 cup all-purpose flour

12 teaspoon garlic powder

12 teaspoon cayenne pepper

2 medium eggs, lightly beaten

34 cup panko Japanese breadcrumbs

1 cup sweetened flaked coconut


Apricot Sauce

3 ounces apricot preserves

1 teaspoon yellow mustard

2 tablespoon teriyaki sauce

Preheat oven to 350 degrees.

Cut each breast into long 12-inch thin strips, trimming the ends to make rectangle shapes. Season the strips with salt and pepper.

Place flour into a shallow dish. Add some salt and pepper to the flour. Add the garlic powder and cayenne. Toss to combine. Place the beaten eggs into a second shallow dish. Mix the panko and coconut in a third dish.

Lightly coat the chicken strips with flour, shaking off excess. Dip each strip into the egg, shaking off excess.

Roll into coconut mixture, pressing the coconut into the chicken to evenly coat.

Place the coated strips on a baking sheet. Lightly drizzle with honey. Bake 20 minutes, turning the strips halfway through.

Combine apricot preserves, yellow mustard, and teriyaki sauce. Stir to combine. Use as a dipping sauce.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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