From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: Chester Gap Cellars 2005 Viognier

Thai Coconut Chicken

Ingredients:

1/2 cup crushed peanuts
1 small onion, chopped
1 clove of garlic, crushed
1 tsp grated lemon peel
1 tbsp sugar
1 tsp salt
1 tsp cayenne pepper
4 chicken breasts, approx. 6 oz each
Olive oil
15 oz cream of coconut
Soy sauce to taste
Jasmine rice

Directions:

1. Mix first 7 ingredients.
2. Coat chicken with mixture.
3. Heat olive oil in a skillet over medium-high heat.
4. Cook coated chicken three minutes per side in skillet.
5. Stir in cream of coconut and soy sauce to taste; cook 10 minutes on low heat or until done.
6. Serve over cooked jasmine rice.
Serves 4