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
- 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.
- Cover and refrigerate the chicken in the marinade for at least one hour.
- Preheat oven to 350 F.
- Take 1/2 of the box of cookies and crush in a food processor.
- Remove chicken from marinade and season with salt and pepper to taste.
- Set up three bowls so chicken can be dipped in sequence - beaten eggs, then flour, then crushed Samoas.
- Pan fry chicken until brown in the peanut oil.
- Finely dice the garlic and mix it with the softened butter and ginger powder.
- Once browned, put the chicken into the baking dish. Place the dish in the oven and bake for 30min.
- 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.
- Place the baking dish into the oven for 30min.
