FBD

Coconut French Toast

FrenchChickenAdvanced70 minBy Northstar

Ingredients

Servings
4
  • 1 loaf white bread
  • pkg. flaked coconut
  • 12 eggs, beaten
  • 1 0.3 cup milk
  • 1 tbs cinnamon
  • 1 tbs sugar
  • 2 lb. boneless chicken breasts combine with marinade in double gallon zip-lock
  • 2 cup flour bag. Place in cooler for 1 hour. Put chicken and
  • 2 tsp chili powder minutes. Remove chicken and brown in large skillet
  • 2 tsp Tobasco with 1/4 in olive oil. Return to pot and simmer,
  • 2 tsp soy sauce covered for 10 minutes. Serve with hot cooked
  • 2 tsp teriyaki sauce brown rice.
  • 4 tsp ground ginger

Instructions

  1. 1

    In a medium pot, whisk together eggs, milk,

  2. 2

    cinnamon, and sugar. Place coconut in pie pan.

  3. 3

    Heat griddle, keeping well greased. Dip each slice

  4. 4

    bread in egg mixture, then dip in coconut. Pat each

  5. 5

    side to coat well. Fry on griddle until each side is

  6. 6

    golden brown. Serve with powdered sugar or syrup.

  7. 7

    Chicken Dishes

  8. 8

    HOT STUFF CHICKEN Combine dry ingredients, vinegar, and teriyaki sauce

  9. 9

    to make the marinade. Peel skin from chicken and

  10. 10

    oil cooked marinade in large pot and add 1 cup water.

Tags

frenchgeezer-cookbook