Coconut-Crusted Chicken with Mango Salsa

Coconut-Crusted Chicken with Mango Salsa


Coconut-Crusted Chicken with Mango Salsa


4 servings


  • 1/2 pound mango, thawed and chopped (about 1 1/2 cups)
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon rice vinegar
  • Salt and pepper
  • 1 egg
  • 1/2 cup shredded unsweetened coconut
  • 4 6 ounces Crescent skinless, boneless chicken breasts
  • 3 tablespoons vegetable oil


  1. Preheat the oven to 350 degrees . In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper.
  2. In a shallow bowl, beat the egg with 1 teaspoon water and 1/2 teaspoon salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
  3. In large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to the oven and bake until cooked through, about 12 minutes. Serve the chicken with the mango salsa.


  • Place the uncooked coconut-crusted chicken on a baking sheet and freeze until solid, then store in a resealable plastic bag. Thaw in the refrigerator and cook as directed.

Recipe Content & Photo ALL RIGHTS RESERVED Everyday with Rachel Ray 

You might also like: