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Crisp Coconut Chicken With Mango Salsa Recipe
CHICKEN:
1 clove garlic, crushed
1 TBS Dijon mustard
Pinch ground ginger
2 skinless, boneless chicken breasts
All-purpose flour
1/4 tsp salt
1/4 tsp pepper
1 egg
3/4 cup sweetened flakes coconut
1 TBS vegetable oil
2 TBS fresh lime juice
MANGO SALSA:
1 ripe mango, diced
1/4 cup diced red onion
1 TBS fresh lime juice or white wine vinegar
1 TBS chopped fresh coriander or parsley
Salt & pepper
Pinch hot pepper flakes
Preheat oven to 375°F. Combine garlic, mustard and ginger in a small bowl. Spread mixture lightly on both sides of each chicken breast. Place chicken on waxed paper and sprinkle both sides lightly with flour, salt and pepper. Stir egg with 1 tsp cold water in shallow bowl.
Place coconut on waxed paper. Dip chicken breasts in egg wash then in coconut, pressing to make it adhere. Heat oil over medium-high heat in oven proof skillet.
Add chicken and cook two minutes a side. Add lime juice to skillet and place in preheated oven for 12 to 15 minutes or until chicken in no longer pink inside.
To make Salsa: Combine mango, red onions, lime juice and coriander in bowl. Season to taste with salt and pepper. Stir in hot pepper flakes, Divide salsa between two dinner plates and place cooked chicken on top.
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