Coconut Crusted Chicken With Mango Salsa
This Coconut Crusted Chicken with Mango Salsa recipe is a delightful dish from Wallis and Futuna cuisine that combines the tropical flavors of coconut and mango with tender chicken. It's a perfect choice for a light and flavorful meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 mangos, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 2 tablespoons lime juice
- Salt to taste
- Pepper to taste
Instructions
- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, salt, and black pepper.
- Dip each chicken breast into the beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
- Heat a large skillet over medium heat and add the coconut-crusted chicken. Cook for 6-7 minutes on each side, or until golden brown and cooked through.
- In a bowl, combine the diced mango, red onion, cilantro, jalapeno, and lime juice to make the salsa. Season with salt and pepper to taste.
- Serve the coconut-crusted chicken with the mango salsa on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Shallow dish Large skillet Bowl
Tools
Tongs Knife Cutting board
Serving suggestions
Serving suggestions: Serve the Coconut Crusted Chicken with Mango Salsa alongside a fresh green salad or steamed vegetables for a complete meal.
Tips & tricks
Tips: Make sure to press the coconut mixture onto the chicken firmly to ensure it sticks during cooking.
Cost
$15