Coconut Chicken Recipe, Benvenuti & Heaven on 7th | Wine | Salt Lake City | Salt Lake City Weekly

Coconut Chicken Recipe, Benvenuti & Heaven on 7th 

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City Weekly editorial intern Keyra Kristoffersen is willing to share her recipe for Coconut Chicken: “Cut 1 pound of boneless chicken breasts into 1-inch chunks and place into a Ziploc bag with 1 cup of flour and 2 cups shredded coconut. Mix together, shaking the bag. Place the chicken into a greased glass ovenproof baking dish and drizzle any leftover coconut/flour mixture on top. Next, drizzle generously with honey and sprinkle with black pepper, to taste. Bake the chicken in an oven at 425 degrees 20 to 25 minutes or until the coconut turns golden brown.”

City Weekly reader Paul Wirkus has found a new Italian lunch spot. He says, “Have you tried Benvenuti in Cottonwood Heights (2354 E. 7000 South, 801-944- 2466) yet? It’s a great lunch spot. I’ve eaten my way through most of the menu and haven’t disliked anything. The folks who run it are great—very devoted to quality. Give them a try!”

Former City Weekly staff member Lisa Dorelli has found heaven on Seventh. She writes: “I had quite the tasty sandwich at Heaven on 7th (675 E. 2100 South, 801- 953-1224). I ordered the oven-baked Italian sandwich, and it was delicious. They also have handmade, fresh-daily breakfast sandwiches. And, even though it’s a ‘sandwich’ shop, they will make you a full-on breakfast from scratch. They really go the extra mile to make a high-quality sandwich. The owners also operate O’ Falafel and Dead Sea Spa, all right in Sugar House.”

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