Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Wednesday, February 9, 2011

Lemon Coconut Chicken

This is one of our family favorites. Its a great breading for "chicken fingers". I have made large batches of these and frozen them for quick "freezer to stove" meals.

6-8 chicken pieces of choice
4T butter
1/2C shredded coconut
3/4C finely crushed crackers*
1 - 1 1/2 tsp dr. lemon peel or 1T grated fresh
1/2 tsp salt
1/2 tsp dried ginger or abou 1T grated fresh
2 eggs

  • In a shallow dish (like a pie plate or brownie pan) mix together the next 5 ingrediants.
  • In another shallow dish, beat the eggs.
  • Dredge each piece of chicken in the egg, than dip into crumbs to coat well. (I like to keep seperate hands for each dish...it keeps my hands form getting breaded!
  • Turn the oven on 375 F and put the butter in a shallow 9x13 pan in the oven to melt it and heat the pan.
  • Arrange each piece of chicken on top of the melted butter in the 9x13 pan, in a single layer.
  • Bake 30 minutes, turn over and bake 30 minutes more.
*May sub wheat germ or dry bread crumbs or crushed croutons

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