Coconut Crusted Chicken with Mango Salsa

Servings: 0 servings



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.