Coconut-Crusted Chicken with Mango Salsa
Ok, I have to give credit to Rachael Ray on this one, but it’s just too delicious not to share.
I only had to make one substitution to her recipe to make it healthy, so to that end just substitute coconut oil for the vegetable oil. You can read more on the benefits of coconut oil here. I actually only used about half of the oil (1 ½ – 2 tablespoons) instead of the full 3 tablespoons and couldn’t tell that it made any difference.
I’ve also made it without the rice vinegar and it still tasted great, so don’t worry too much if you don’t have any. I usually make some brown or black rice (adds to the tropical flare!) to serve alongside the chicken.
Now for the good stuff!
- 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 egg
- 1/2 cup shredded unsweetened coconut
- 4 6 ounce skinless, boneless chicken breasts
- 3 tablespoons vegetable coconut oil
- Preheat the oven to 350 degrees.
- 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.
- While the chicken is cooking: in a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper (I don’t really like the salt and pepper on it, so I omit this step).
- 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.
Hope you enjoy it as much as I did! 😀