Coconut-Crusted Chicken with Mango Cream

By LDenvir

Ingredients

• 4 skinless, boneless chicken breat halves -pounded
• 2 eggs
• 2 T dry white wine
• 1/3 C flour
• salt and pepper
• 1 1/2 C shredded unsweetened coconut
• 1/4 C vegetable oil
• 1 mango
• 1/4 Cup heavy cream
• 1 T honey
• Mango-Pineapple slaw (recipe)

Preparation

Step 1

Preheat oven to 550. In a shallow pan, beat the eggs with the wine. Put flour in another bowl and season with 1/4 t salt and 1/8 t pepper. Put the coconut in another bowl.

Dredge the chicken in the flour, then the egg wash and then the coconut.

Heat the oil in a saute pan. Add the coated chicken and saute for 3 - 4 minutes per side, until the crust is golden brown. Transfer to a baking sheet and finish in the oven for 10 - 12 minutes.

Meanwhile, make the mango cream sauce: Peel the mago, cut the fruit off the pit and puree in a blender or food processor. Pour the cream into a saucepan and boil over high heat until reduced to 1/3 C, 2 -3 minutes. Stir in the mano puree and the honey. Reduce the heat to low and simmer for 2 minutes longer

Mango-Pineapple Slaw

1/2 C mayo
2 T sugar
2 T cider vinegar
1/4 C coarsely chopped fresh pineapple (reserve juices)
2 C finely shredded green cabbage
1 mango,peeled, pitted, and cut into thin strips
1 T chopped cilantro or parsley

In a bowl, whisk together the may, sugar, vinegar, and any pineapple juices. Stir int he chopped pineapple. Add the cabbage, mango, and cilantro. Toss to evenly coat. Cover and refrigerate until chilled.