Tuesday, February 1, 2011

coconut crusted chicken with mango salsa

Another tasty tasty super yummy delicious dinner. Oh my gosh this was so fun to eat! The salsa is PERFECT with the chicken- I think some kind of white fish would be a good substitute also.

This is a quicky too. If you make your rice in a rice cooker, than this meal will only take 20 minutes or so to make.

grabbed the recipe from whatsonmymenu.blogpsot.com

coconut crusted chicken with mango salsa
Salsa ingredients:
I doubled the salsa- so yummy

1/2 pound frozen mango, thawed and chopped (about 1 1/2 cups)
1/2 cup chopped red bell pepper
1/3 cup chopped red onion (be careful...not too much or too little)
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
Salt and pepper

Chicken ingredients:

1 egg
1/2 cup shredded unsweetened coconut (you can buy this in the Winco bulk section)
Four 6-ounce skinless, boneless chicken breasts or tenders
3 tablespoons vegetable oil


Mix salsa ingredients together- put in fridge
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.

Serve with brown rice

1 comment:

Emily Taylor said...

I want to make this. What should the oven temperature be set too.