1/2 lb frozen mango, thawed and chopped (about 1 and 1/2 cups)
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
2 tbsp chopped cilantro
1 tbsp rice vinegar
Salt and pepper
1 egg
1/2 cup shredded unsweetened coconut
4 6-oz skinless, boneless chicken breasts
3 tbsp vegetable oil
Instructions
Preheat oven to 350. In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper.
In a shallow bowl, beat the egg with 1 tsp water and 1/2 tsp salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
In a 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.
Originally Submitted
3/13/2011
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