Coconut-Crusted Chicken with Mango Salsa

Coconut-Crusted Chicken with Mango Salsa

Preparation Time
20/mins
Cooking Time
15/mins
Serving
4

PREPARATION

STEP 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.

STEP 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.

STEP 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.

INGREDIENTS

  • 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

PREPARED WITH

SERVINGS

4

Ingredients

Method

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