Tropical Coconut Chicken

Pat the chicken breast halves dry with paper towels and place between two sheets of plastic wrap on a cutting board. Using a meat mallet, pound each breast to an even ½-inch thickness.

Combine the salt and pepper in a small bowl, then season both sides of the flattened chicken breasts generously with this mixture.

Whisk together the beaten egg and water in a shallow bowl to create an egg wash. Place the flaked coconut in another shallow bowl.

Dip each seasoned chicken breast into the egg wash, coating both sides completely, then press firmly into the flaked coconut to coat evenly on all sides.

Heat the olive oil and unsalted butter together in a large skillet over medium-high heat until the butter is melted and the mixture begins to shimmer.

Carefully place the coconut-coated chicken breasts into the hot skillet, working in batches if necessary to avoid overcrowding. Cook for 12-13 minutes, turning once halfway through, until the coconut coating is golden brown and the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a serving plate and let rest for 2-3 minutes before serving. Serve warm with rice, fried plantains, or fresh tropical fruit sides.