Coconut-Crusted Chicken with Mango Salsa

By Traceylu-2

Ingredients

• 1/2 lb frozen mango, thawed and chopped (about 1-1/2 cups)
• 1/2 cup chopped red pepper
• 1/3 cup chopped red onion
• 2 Tbls chopped cilantro
• 1 Tbls white vinegar
• Salt and pepper
• 1 egg
• 1 tsp water
• 1/2 tsp salt
• 1/2 cup shredded unsweetened coconut
• 4 - 6 oz boneless, skinless chicken breasts
• 3 Tbls oil

Preparation

Step 1

Preheat oven to 350 F. In a small bowl, combine mango, bell pepper, onion, cilantro, and vinegar; season with salt and pepper. In a shallow bowl, beat the egg with 1 tsp water and 1/2 tsp salt. Place coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
In a large oven-proof skillet, heat oil over medium heat. Add chicken and cook, turning once, until golden, about 3 mins. Transfer the skillet to the oven and bake until cooked through, about 15 mins. Serve chicken with salsa.