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Coconut Crusted Chicken with Mango Salsa


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  • 1/2 pound frozen mango, thawed and chopped (1 1/2 cups)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 2 Tbsp. chopped cilantro
  • 1 Tbsp. rice viengar
  • Salt
  • Pepper
  • 1 egg
  • 1/2 cup shredded unsweetened coconut
  • 4 6ounce skinless, boneless chicken breasts
  • 3 Tbsp. vegetable oil



Step 1

Preheat oven to 350. In a small bowl, combine the mango, 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 shalow bowl. Dip the chicken in the egg; then in the coconut; press to coat.

In large ovenproof skilet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to oven and baken until cooked through. Serve with mango salsa.

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