Samoas Coco-Pine Chicken

Ok, I was suspicious of a savory dish made with Girl Scout cookies. This one was surprisingly good, though. Some sweetness, with that kick of garlic flavor. So give it a try and see what you think. 

Marinade

• 1 cup pineapple juice
• 1/2 cup canned coconut milk
• 2 Tbsp Worcestershire sauce
• 1/3 cup light brown sugar
• 1/4 cup rice wine vinegar

Other ingredients

• 4 boneless chicken breasts
• 1/2 box Samoa Girl Scout cookies
• 4 Tbsp unsalted butter
• 1 garlic clove
• 3 cup peanut oil
• 2 eggs, beaten
• 2 Tbsp ginger powder
• 6oz can crushed pineapple
• 1 cup flour
• salt, to taste
• pepper, to taste

Procedures

1. Prepare marinade by whisking ingredients listed above together. Make sure your chicken breasts are 1/3 of an inch thick by pounding them with a meat mallet.
2. Cover and refrigerate the chicken in the marinade for at least one hour. 
3. Preheat oven to 350 F. 
4. Take 1/2 of the box of cookies and crush in a food processor.
5. Remove chicken from marinade and season with salt and pepper to taste.
6. Set up three bowls so chicken can be dipped in sequence - beaten eggs, then flour, then crushed Samoas.
7. Pan fry chicken until brown in the peanut oil.
8. Finely dice the garlic and mix it with the softened butter and ginger powder. 
9. Once browned, put the chicken into the baking dish. Place the dish in the oven and bake for 30min. 
10. Spoon the ginger garlic paste over the chicken in the dish. You can also pour some of the leftover marinade over the chicken. Top the chicken with pineapple.
11. Place the baking dish into the oven for 30min.