This is my favorite recipe thus far!
Of course I found it on Pinterest and adapted it from Rachael Ray- Love her!
Click here to be re-directed to her recipe.
I found mangos on sale at Sprouts and since we live right across the street, I walked right over there and picked up a few fresh produce items for this recipe.
Coconut Crusted Mango Chicken with Mango Salsa
- 1 whole fresh mango, chopped or 1/2 lb frozen chopped mango, thawed
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon rice vinegar- I didn't have rice vinegar so I used apple cider vinegar. Still tasted great!
- Salt and pepper
- 1 egg
- 1/2 cup shredded unsweetened coconut
- 4 6 ounces skinless, boneless chicken breasts- I used 6 chicken tenders because that's what I had thawed
- 3 tablespoons coconut or olive oil
- Preheat the oven to 350 degrees. 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 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.
- 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.
*Note: I wanted the salsa warm, so I mixed all the salsa ingredients in a small sauce pan and warmed it over med-low heat while the chicken cooked.
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| YUM! The more colors the better! |
