Coconut Chicken and Mango Salsa
Servings: 6
Ingredients
Coconut chicken
- 1 cup Panko
- ½ cup Flour
- 1 cup Shredded Coconut
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Garlic Powder
- 6 Chicken Breasts
- 1 Egg
Mango Salsa
- 1 cup Mango about 2 mangos
- ⅓ cup Green Pepper
- ⅓ cup Red Onion
- 2 TBSP Cilantro
- 1 TBSP Rice Vinegar
- 2 TBSP Lime Juice
Instructions
Coconut Chicken
- Preheat oven to 350 Degrees
- Place flour in a shallow bowl or plate. In a second shallow bowl, beat egg. In a third shallow bowl or plate, mix together Panko, Coconut, Salt, Pepper, Garlic powder.
- Coat each chicken breast in flour, then dip in egg mixture, then coat well with the coconut mixture.
- Place each coated chicken breast in lightly greased pan
- Bake in oven for about 20-25 mins or until coconut is golden brown. (if its getting too dark, cover gently with foil.)
- Suggested to serve with a duck sauce - Quick recipe is a mix of orange marmalade and crushed red pepper
Mango Salsa
- Chop Mango, Green Peppers, Red Onion, into small cubes, chop cilantro into small pieces.
- Mix together while adding in the vinegar, Lime Juice. Serve Cold.
