CHICKEN BREASTS WITH SAUCE & PIECES OF GOLD

Steps:

• On a board dusted with flour, flatten the chicken breasts carefully with a meat mallet, or anything else which will do the job.
• Use enough of a good, piquant dry seasoning (such as one made for chicken) and a little salt, and sprinkle liberally over the breasts, pressing it in with your hands.
• Also drain the can of peach slices in a sieve, and keep aside.
• To make the sauce, measure out 6 fl.oz. (about 3/4 cup) of the evaporated milk in a small pot. Whisk in the grated ginger, honey, black pepper and nutmeg, and add a pinch of salt.
• Put the rum (you can use 3 Tblsp if you want) in a small bowl, and stir in the cornflour until the mixture is smooth. Add this to the milk.
• Bring this sauce mixture to boiling point while stirring, and as soon as the sauce thickens, remove from the heat, set aside, and cover.
• Now pour the beaten egg on to a plate, and the dessicated coconut on another plate. Heat a skillet over quite high heat, and add the butter and oil.
• Coat each seasoned chicken breast in the egg, let egg drip off, and coat with the coconut. Keeping the heat fairly high, fry the chicken breasts, about 2 minutes to a side, pressing down now and then, until nicely browned, and flip over for another 2 minutes or so. (The breasts are thin, so they cook quickly).
• Arrange the chicken breasts on a platter so their ends overlap slightly. Spoon the sauce down the centre of the row of breasts. Do not cover the chicken with the sauce -- serve extra sauce separately.
• Arrange the peach slices close together on the sauce and the breasts, so you have a row of "pieces of gold". The sweetness goes well with the chicken and sauce. Serve with rice and baby peas, the extra rum sauce, and a green salad.
• (You may have peach slices left over -- this can be used on the kids' breakfast cereal next morning).