Coconut Chicken Stuffed with Goat’s Cheese and Strawberry Balsamic Sauce



Move over Shrimp the chicken has come to town!!!


Strawberry coconut chicken 3

Many years ago I used to always go to a big Lobster-fest near my cottage. It was a lot of people starting out on a bus and working our way from home to a fabulous restaurant and then to the big party. Well as a 20 something I wasn’t really a big lobster fan so I ordered chicken. The chicken I received was so memorable, that 20 years later I can still remember thinking it was the best thing I’d ever tasted! The recipe was definitely something like this one!

Strawberries and cream 3


Now, I can’t say this is the exact recipe (come on people it’s been 20 years) but I think it’s a pretty darn good copycat!

Rosti Potatos2


Rosti Potatos3

If you want to use raspberries or even mango it would still be incredible. I’d suggest using rum instead of brandy with the mango though. 

Strawberry coconut chicken 2

I like this recipe because it’s the perfect combo of seasonal ingredients, exotic flavours but still fresh and simple. It doesn’t take a kitchen wizard to pull this off and can be breaded the night before for ease the day of.

Strawberry coconut chicken 1

I beg you to try it…I think 20 years from now you’ll still be thinking about it too!

Happy Cravings!


Coconut Chicken Stuffed with Goat’s Cheese and Strawberry Balsamic Sauce
Serves 4
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  1. 4 blue goose pure foods boneless chicken skinless chicken breasts
  2. 2 cups shredded unsweetened coconut
  3. 2 eggs, lightly beaten
  4. ¼ cup flour, coconut flour or almond flour
  5. Salt and pepper
  6. 4oz goat’s cheese
  7. 1-1/2pints strawberries, cleaned and halved
  8. 4 tablespoons balsamic vinegar
  9. 2 tablespoons brandy
  10. 16 mini potatoes (red, white or purple)
  11. 24 French beans
  12. 12 cipollino onions, peeled
  13. 2 tablespoons olive oil
  14. Cooking spray
  15. ½ teaspoon Garlic powder
  16. 4 fresh thyme sprigs
  1. Set oven to 375 degrees.
  2. Cut a pocket I the chicken breasts and stuff with 1 oz of goat’s cheese.
  3. Place four, eggs and coconut in 3 shallow bowls.
  4. Start by rolling chicken gently in flour, then egg and finally in coconut.
  5. Continue with all 4 chicken breasts.
  6. Place the chicken on a cookie sheet lined with parchment and spray with cooking spray.
  7. Cut potato in half and place in a parchment lined cookie sheet. Add onions and toss with salt. Pepper, garlic powder, thyme and olive oil.
  8. Place the potatoes, onions and chicken into the oven at the same time. Cook for 45-50 min.
  9. Steam beans for 10-12 minutes. As the potato mixture comes out, toss beans with them.
  10. While the chicken is cooking place strawberries, balsamic and brandy in a small sauce pan on low heat and cook until strawberries are soft and there is a nice gooey sauce; approx. 15 min. Season with salt and pepper.
  11. Serve chicken with potato bean mixture and sauce spooned over the chicken or on the side to serve yourself.
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