Coconut-Crusted Chicken with Mango Salsa
From Crescent Foods Premium All Natural Halal Chicken & Beef Products | Main Dishes | American
1/2 pound mango, thawed and chopped (about 1 1/2 cups)
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
Salt and pepper
1/2 cup shredded unsweetened coconut
4 6 ounces Crescent skinless, boneless chicken breasts
3 tablespoons vegetable oil
- Preheat the oven to 350 degrees . In a small bowl, combine the mango, bell 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 shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
- In large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to the oven and bake until cooked through, about 12 minutes. Serve the chicken with the mango salsa.
- Place the uncooked coconut-crusted chicken on a baking sheet and freeze until solid, then store in a resealable plastic bag. Thaw in the refrigerator and cook as directed.
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